One Hundred Year Old 7 Layer Casserole
The basis of this recipe is over 100 years old! To some, it is also known as "Shipwreck's Dinner". This recipe brings nostalgia to many, especially if you grew up on the East Coast. I hope this recipe brings the perfect amount of cozy deliciousness to your table!
- 2 tbsp Butter
- 5 Large Yellow Potatoes (peeled and thinly sliced)
- 1 Large Yellow Onion (sliced into rings)
- 5 Large Carrots (peeled and cut into 1 inch pieces)
- 15 oz Canned Green Peas (drained)
- 1 cup Long-Grain White Rice (uncooked)
- 2 lb Breakfast Pork Sausage (whole)
- 10.75 oz Condensed Tomato Soup (canned)
- 2 1/2 cup Boiling Water
- 2 tsp Chicken Boullion Powder
- 1 tsp Summer Savory
- Salt & Pepper
- 1/3 cup Hot Chicken Broth (optional, see note)
- 1/3 cup Heinz Chili Sauce (optional, see note)
Preheat oven to 350 F.
Grease a roasting pan with butter.
Season each layer lightly with salt and pepper. Layer the casserole beginning with the sliced potatoes. Then on top add the onion rings, sliced carrots and green peas. Sprinkle the rice on top, and finish with the whole breakfast pork sausages.
In a bowl mix together the boiling water, chicken bouillon powder, tomato soup and summer savory. Pour the mixture gently on top of the casserole. Finish with one final gentle sprinkling of salt and pepper.
Bake covered for 90 minutes in the oven.
After 90 minutes remove from the oven. (Check NOTE*** below if the rice does not look cooked)
Remove the lid, and return to the oven for 30 more minutes, or until the breakfast sausage is browned. Serve immediately.
NOTE (Optional): If the rice does not look cooked, mix together 1/3 cup hot chicken broth and 1/3 cup Heinz chili sauce. Gently pour over top the casserole on any areas where the rice needs more cooking. Return to the oven, uncovered for 30 more minutes.