1can(398ml/14 oz.) chickpeas, corn, or other beans, drained (or 1½ cups/360ml frozen or cooked)
1can(398ml/14 oz.) diced tomatoes with their liquid
Instructions
Layer half the onions in the bottom of a slow cooker. (For oven baking, use a large casserole dish, small roaster or deep 9x13” baking dish.)
Crumble the uncooked ground meat over the onions. Thinly slice the garlic cloves and sprinkle them over the meat.
Layer the potato slices over the meat.
Add the carrot slices and sprinkle with the salt and pepper.
Spread the chickpeas or corn over the carrots.
Then layer with the remaining onion slices.
Pour the tomatoes and their juice over all, spreading the pieces evenly over the top.
Cover and cook in the slow cooker on low for 6 to 8 hours. (If it's in there for an extra hour or two, it won't hurt it.)
If you don't have a slow cooker, cover tightly with a lid or foil, and bake in a preheated 350°F (180°C) oven for 2 to 3 (or more) hours. It's done after 2 hours, but is at its melting, flavourful best with an hour or two more than that.
Serve the casserole with a sprinkling of grated Parmesan cheese, or - to be really retro - with a good squirt of ketchup (I won’t tell, since that's how I prefer it, too).Leftovers are wonderful.
Notes
The cooktime for Shipwreck Casserole is flexible. It can be in the slowcooker on low for 6 to 10 hours, or in the oven for 2 to 4 hours.