Shipwreck Recipe

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I'm not sure of the origin of this recipe's name. But we ate this inexpensive meal frequently while I was growing up.—Cary Letsche, Brandenton, Florida
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6-8 servings

Ingredients

  • 1/2 pound sliced bacon
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 can (32 ounces) pork and beans

Nutritional Facts

1 serving (1 each) equals 328 calories, 11 g fat (4 g saturated fat), 36 mg cholesterol, 915 mg sodium, 43 g carbohydrate, 6 g fiber, 19 g protein.

Directions

  1. In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain drippings from skillet. Brown the beef; drain. Add onion and cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 tablespoons of the bacon. Transfer to an 8-in. square baking dish. Top with the remaining bacon. Bake, uncovered, at 350° for 1 hour. Yield: 6-8 servings.
Originally published as Shipwreck in Taste of Home August/September 1994, p47

Nutritional Facts

1 serving (1 each) equals 328 calories, 11 g fat (4 g saturated fat), 36 mg cholesterol, 915 mg sodium, 43 g carbohydrate, 6 g fiber, 19 g protein.

Reviews for Shipwreck

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 25, 2013

"My husband and I liked it but the kids didn't ."

MY REVIEW
Reviewed Jan. 18, 2013

"This recipe gets 5 stars for three reasons: easy of the wallet, quick to make and my fessy veggie eating daughter had two helpings. I did add a 1/4 cup of prepared mustard in at the time with the ketchup and next time I make it, I will cut the brown sugar to a heavy 1/3 cup but not the full 1/2 cup. It's in my menu planner for three weeks to make again."

MY REVIEW
Reviewed Dec. 7, 2012

"Cary, I too have been enjoying this recipe since i was a young feller when mom served it up often. She tells me that the recipe came from an old Boy Scout cookbook and i have no reason to doubt mom.I recieve requests for this at every pot luck dinner. Phil Young, Vermont"

MY REVIEW
Reviewed Sep. 28, 2009

"The name of this recipe is intriguing so I tried it. It was a good, down-home type dish for a Saturday night supper or a quick dinner for a busy weeknight. My kids all liked it, and that's the main criterion for me."

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