Prep: 10 min | Cook: 20 mins | Total: 30 min | Serving: 4 | Yield: 4 servings
This is the most mouthwatering, wicked dish I have ever made! It is so versatile you can make a variety of this just by replacing some of the ingredients. Not to mention, it is quick and easy, too! Shipwreck dinner is an old-fashioned meal that is loved everywhere and comes together in no time.
1 pound Beef, ground, lean, (approximately 21% fat), raw
1 7.25oz package KRAFT Macaroni and Cheese Dinner Original Flavor, unprepared
1 14.5oz can S & W Ready Cut Tomatoes in Juice-Cnd-Cup SW
1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A
1 cup peas, green, frozen, unprepared
1 cup corn, sweet, yellow, frozen, kernels cut off cob, unprepared
1 teaspoon seasoned salt
1 cup Cheddar Cheese
HOW TO MAKE SHIPWRECK DINNER
Step 1: Cook the beef in a large skillet over medium-high heat. Stir and cook for about 5 to 7 minutes until browned and crumbly.
Step 2: Add in the pasta and cheese mixture from the macaroni and cheese package. Stir and add in the tomatoes, milk, peas, and corn. Stir again and allow the mixture to boil before reducing the heat to medium-low. Cover and simmer for 12 minutes until the noodles are tender.
Step 3: Uncover and season with seasoned salt.
Step 4: Add in about half of the cheddar cheese and stir until melted.
Step 5: Then, sprinkle the rest of the cheese on top.
If you prefer a better version, use pasta shells and cheese instead with the ready-to-apply cheese. Then, add the milk to cook the noodles alongside the tomato juice.
Instead of plain tomatoes, you can use Ro*tel(R) instead and add in a cup of frozen prepared fajita vegetables and some taco seasoning to have a “Gulf of Mexico Shipwreck.” Or make it a “Sicilian Shipwreck”, just add some Italian seasoning, garlic, onions, and mozzarella.
You can also use leftovers for this recipe.
Use Creole-style seasoned salt if you want a bit of spice.
Per Serving: 636.2 calories; 116 mg cholesterol; 1107.9 mg sodium; 42.9 g protein; 55 g carbohydrates