Trying Shipwreck Casserole with Chef Gabi Chappel | Retro Recipes скачать в хорошем качестве

Trying Shipwreck Casserole with Chef Gabi Chappel | Retro Recipes

We're back with another vintage recipe, this time trying out a Seven Layer Dinner – a.k.a. Shipwreck Casserole – with my pal and yours, Next Level Chef WINNER Gabi Chappel! (Yay Gabi!!!) get a printable version of this recipe here: https://open.substack.com/pub/slamdun... This easy and affordable dinner recipe comes from one of my family recipe books (Mom, is it ok that I swiped all these recipes?? Sorry!!). However, the general idea of a six or seven layer casserole dinner featuring beef, onion, some form of tomato, and a mix of other ingredients seems to have existed across North America and the UK in various forms as far back as the Great Depression. Based on a quick review of other instances of this recipe on the internet, this particular version does seem to have a lasting popularity in Atlantic Canada (where I'm from and where my family recipes come from), but the recipe is by no means unique to the area (although the idea of adding of bologna does seem to be uniquely ours). If your family had a version of this, I'd love to hear about it! Find Gabi on the internet: Instagram:   / gabchappel   TikTok and YouTube: @chefchappel And find me on Instagram:   / emilyslamduncan   Huge thanks to the production team behind these videos!! Producer: Isabel Alcántara Director of Photography: Colin Jakubczyk Recipe as we cooked it: 2 Tbsp olive oil 2 Russet or Yukon gold potatoes, peeled and cut into 1/2 inch slices 3-4 carrots, scrubbed and cut into 1/4 inch coins 1 large onion, chopped (we sliced into rings but I'd rethink that shape if you're cooking this) 1/3 cup uncooked rice, give or take 1 can of peas, in their juice 1 lb ground beef, browned 1 can of tomato soup + 1 can of water Salt & pepper to taste (season each layer as you go) Arrange in layers in a deep casserole dish. Wrap in foil and bake at 300 F for 2 hours then uncover and turn up the heat, cook at 375 F for another 30-40 minutes.