Shipwreck Casserole, Classic Red Sangria, and The Midnight Library

Ingredients

• 1 lb ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, thinly sliced
• 2 large carrots, thinly sliced
• 1 cup uncooked white rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10.75 oz) condensed tomato soup
• 1 cup beef broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Cook the Beef: In a large skillet, cook the ground beef over medium heat until it is browned and fully cooked, breaking it apart as it cooks. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 5 minutes.
• Assemble the Casserole: In a large casserole dish, layer the thinly sliced potatoes to cover the bottom. Next, add a layer of the sliced carrots. Sprinkle the uncooked rice evenly over the vegetables. Add the cooked ground beef and onion mixture on top of the rice layer.
• Prepare the Sauce: In a mixing bowl, combine the diced tomatoes (with juice), condensed tomato soup, beef broth, water, dried oregano, and dried basil. Mix well. Pour the tomato mixture evenly over the casserole, ensuring the liquid covers all the layers.
• Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and sprinkle the shredded cheddar cheese (if using) over the top. Bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
• Serve: Let the casserole sit for a few minutes before serving to allow it to set. Scoop generous portions onto plates and enjoy.