Shipwreck
3 cups or 1 pound potatoes (2 big potatoes)
1 teaspoon salt or no salt substitute 2 cups sliced carrots ½ cup uncooked rice 2 teaspoons complete seasoning 1 can peas juice and all ½ cup water 1 can cream corn 24-30 oz can tomato sauce or pasta sauce 2 cups grated cheese Layer as listed in an ungreased 9x13 pan Sprinkle salt on potatoes to keep them from oxidizing and turning colors. Cover tightly with aluminum foil. Bake at 275° for 2 ½ hours. Remove foil and add cheese. Return to the oven and bake an additional 30 minutes. Remove from oven and let rest 10 minutes.
Photo instructions:
You will need a 9x13 or something about 115-120 square inches and at least 1½ inches deep on the inside. A smaller dish will need to be deeper.
Pre heat oven to 275°
Wash and slice the potatoes and layer them into the pan and sprinkle with salt.
Then wash, peel and slice carrots. If they are big around you might want to cut the carrots into ¼ before adding them to the pan.
Add uncooked rice and sprinkle with complete seasoning.
Add peas and water
Add cream corn
Add tomato sauce
Cover with foil
Bake at 275° for 2½ hours
Remove foil add cheese. Return to the oven and bake an additional 30 minutes. Remove from let rest 10 minutes.
It sets up nice on the plate and the longer it sits the better it behaves on the plate. It was sitting for nearly an hour and it was still warm.
As a side dish this would feed 6 people.
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