Slow Cooker Amish Shipwreck Casserole
Ingredients
1 1/2 pounds lean ground beef (85–90% lean), raw
4 medium russet or Yukon Gold potatoes, thinly sliced (about 2 pounds)
1 large yellow onion, thinly sliced
1 can (15 ounces) kidney beans, drained and rinsed
2 cans (10.5 ounces each) condensed tomato soup
1/2 cup water
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.
Layer the potatoes in the bottom of the slow cooker in an even layer, overlapping the slices slightly. Sprinkle with about 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. This base layer helps protect the meat from direct heat and keeps the potatoes tender.
Scatter the sliced onions evenly over the potatoes, followed by the drained and rinsed kidney beans. These layers add sweetness and heartiness as they simmer in the tomato soup.
Crumble the raw ground beef evenly over the onion and bean layer, breaking it into small pieces with your fingers as you go so it cooks evenly. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper over the beef.
In a medium bowl or large measuring cup, whisk together the condensed tomato soup and the water until smooth. This creates the pourable sauce that will seep down through the layers as it cooks.
Pour the tomato soup mixture evenly over the raw ground beef in the slow cooker, making sure to cover as much of the surface as possible. You should see the soup pooling around the edges and beginning to sink between the layers.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the ground beef is fully cooked through. Avoid lifting the lid during the first few hours so the casserole can build and retain heat.
Once cooked, use a large spoon to gently stir just enough to distribute some of the sauce without completely breaking up the layers, or leave it as-is for a more defined, stacked look. Taste and adjust seasoning with additional salt and pepper if needed.
Let the casserole rest, covered, for about 10 minutes on the warm setting to allow the layers to settle slightly. Serve hot, spooning down through all the layers so each portion includes potatoes, beef, beans, onions, and plenty of tomato sauce.
Variations & Tips
For a slightly smokier version, swap the kidney beans for pinto or black beans and add a pinch of smoked paprika to the tomato soup before pouring it over the beef. If you prefer a bit of creaminess, stir 1/4 to 1/2 cup of sour cream or plain Greek yogurt into the finished casserole right before serving;
this will mellow the tomato tang and give the dish a stroganoff-like feel. You can also change the character of the casserole by using Italian-style condensed tomato soup (if available) and sprinkling the finished dish with grated Parmesan. For a more vegetable-forward take, tuck a layer of thinly sliced carrots or shredded cabbage between the potatoes and onions; just keep the total volume of vegetables similar so the casserole cooks through in the same amount of time. If you need to prepare it ahead, assemble all the layers in the slow cooker insert, cover, and refrigerate up to 12 hours, then place the insert in the slow cooker base and start cooking (add about 30
extra minutes to account for the chill). Leftovers reheat well on the stovetop over low heat with a splash of water, and they’re excellent spooned over toast or baked potatoes the next day.