Chuckwagon Casserole Recipes

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CHUCKWAGON CASSEROLE



Chuckwagon Casserole image

A hardy casserole of ground beef, seasoned with onion and bell pepper, some beans and corn, a little mixture of chili seasonings and topped off with rustic, cornmeal dusted biscuits.

Provided by Deep South Dish

Categories     Dinner, Casseroles, Main Dish

Time 50m

Number Of Ingredients 17

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1-1/2 to 2 pounds ground beef
2 cans red kidney beans, drained and rinsed
2 (14 ounce) cans whole kernel corn, drained
2 cans condensed tomato soup
1/2 cup milk
1-1/2 cups shredded Cheddar cheese
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon Cajun seasoning or cayenne pepper
Kosher salt and freshly cracked black pepper, to taste
2 tablespoons melted butter
12 regular-sized canned refrigerated biscuits (not large/jumbo)
1 to 2 tablespoons cornmeal

Steps:

  • Preheat oven to 375 degrees F.
  • Heat olive oil in a large skillet and sauté the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute.
  • Add the ground beef and cook until browned; drain excess fat if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
  • Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 to 20 minutes, or until hot.
  • Meanwhile, melt the butter and set aside to cool. Remove the casserole from the oven, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all of the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an additional 20 to 25 minutes OR until biscuits are cooked through and golden brown. Check bottoms of center biscuits and return to oven if not cooked through.
  • Serve immediately with a green vegetable or a side salad.

CHUCK WAGON CASSEROLE



Chuck Wagon Casserole image

This is our favorite night-before-thanksgiving meal. It's fast a nd good. REcipe was given to me by a co-worker.

Provided by Indynana

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
1 lb lean ground beef
1 (15 1/2 ounce) can mild chili beans, in sauce
3/4 cup barbecue sauce
1/2 teaspoon salt
1 (8 1/2 ounce) package corn muffin mix
1 (11 ounce) can Mexican-style corn, drained

Steps:

  • Preheat oven to 400 degrees.
  • Chop onion and bell pepper.
  • Brown meat with onion and pepper un til beef is no loner pink; drain .
  • Stir in chili beans, barbecue sauce annd salt. Bring to a boil.
  • Spoon into a 9 inch square pan.
  • Prepare corn muffin mix acording to package irections; stir in corn.Spoon over meat mixture.
  • Bake 30 minutes or until golden brown.

CHUCK WAGON MAC



Chuck Wagon Mac image

If you like, you can vary this dish by using a macaroni and cheese mix with wheel- or shell-shaped pasta instead of the usual "elbows". Or try white cheddar or Mexican-style macaroni and cheese mixes.-Novella Cook, Hinton, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • Prepare macaroni and cheese according to package directions; set aside. In a large skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, salt, pepper and reserved macaroni and cheese. , Transfer to a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until heated through. Garnish with parsley.

Nutrition Facts :

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