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