Shipwreck Dinner

Shipwreck Dinner is on the menu tonight and we bet you have never heard of it before. It sounds like something people put together while crossing the sea for months at a time, but we really don’t know the origin of this tasty dish. What we do know is it’s super cheap and easy to feed your large, growing family. 

This recipe is cooked in one pan and as quick as you can open all your cans and the package of ground beef is just as quick as this meal will hit the table. Made with creamy mac and cheese noodles, ground beef, canned vegetables, and cheese. Shipwreck dinner is also what we like to call a “fridge clean-out meal” because you really can substitute what you have on hand that you need to get rid of and this dish will still be delicious. 

The world is expensive right now, like super expensive. So we want to arm you with as many inexpensive recipes as we can to feed your family or host that family gathering without stressing about budgeting to feed people without serving frozen meals. No one wants that, right?

This recipe lists frozen vegetables but can I use fresh ones if I have them available?

If you are like us and go to the grocery store with eating healthier in mind, buying all the organic and fresh fruits and vegetables you see, to only watch them shrivel up in the back of the fridge; this option is for you. Do not let that expensive produce go to waste! You can certainly add it to this recipe. We recommend steaming them beforehand to ensure whatever produce you select is cooked through before adding to this skillet. Especially hearty foods like corn and broccoli.  No matter what you add; this will become a fan favorite. 

Ingredients:

1 lb. Ground beef

1 Box Kraft macaroni and cheese unprepared

1 C. Milk

1 Can Diced tomatoes

1 C. Frozen corn kernels

1 C. Frozen green peas

1 C. Shredded cheddar cheese

Salt to taste

Instructions:

Saute the ground beef in a saucepan or skillet over medium-high heat until completely browned. Drain the excess fat. 

Add the powdered cheese mix and noodles from the Kraft mac and cheese box to the skillet or saucepan. Stir to combine well. 

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B)

Place the tomatoes, milk, frozen corn, frozen peas, and salt to taste. 

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B)

C)

Cover, bring to a boil, and then simmer for 12-15 minutes until the noodles are tender. 

Top with the shredded cheese, allow to melt, and serve.