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.

Chuckwagon Casserole

It's no secret that I love casseroles - and yes, I love them any time of the year because they generally take little prep work and then go into the oven freeing up your time to do other things.  They are an easy way to get a filling and tasty meal on the table with not a lot of effort too.

I know a lot of people want to switch over to no-cook meals, main dish salads, sandwiches, and cooking outside when the summer heat kicks in, but my husband still likes a meal, no matter the season, and cooking outside is pretty rough on me with the heat. Thank goodness for the modern convenience of air conditioning is all I can say!

This is called a Chuck Wagon casserole because it's sort of an all in one meal and one reminiscent of what might have been prepared on the wagon trail, in a Dutch oven over a campfire. Ground beef, seasoned with garlic, onion and bell pepper, beans and corn, a mixture of chili seasonings and for mine, topped off with biscuits dusted with a rustic touch of cornmeal. I would really have liked to have had the dozen biscuits, but I made do with what I had, which was a 10-count roll.

Preheat oven to 375 degrees F. We start with a simple saute of onion, bell pepper and garlic. To that add 1-1/2 to 2 pounds of ground beef and cook until lightly browned. Drain off the oil 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. Add salt and pepper, to taste.

Transfer to a 9 x 13 inch casserole dish and bake uncovered at 375 degrees F for 15 minutes.  Melt 2 tablespoons of 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, leaving space in between each biscuit. 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. Serve immediately with a green vegetable or a side salad.

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Recipe: Chuckwagon Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 35 min |

Yield: About 4 to 6 servings

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Ingredients

Casserole:

• 1 tablespoon of olive oil
• 1 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1 teaspoon of minced garlic
• 1-1/2 to 2 pounds of ground beef
• 2 cans of red kidney beans, drained and rinsed
• 2 (14 ounce) cans of whole kernel corn, drained
• 2 cans of condensed tomato soup
• 1/2 cup of milk
• 1-1/2 cups of shredded Cheddar cheese
• 1 teaspoon of chili powder
• 1 teaspoon of Worcestershire sauce
• 1/4 to 1/2 teaspoon of Cajun seasoning or cayenne pepper
• Kosher salt and freshly cracked black pepper, to taste

Topping:

• 2 tablespoons of melted butter
• 12 homemade, canned or thawed, frozen refrigerated biscuits
• 1 to 2 tablespoons of cornmeal

Instructions

Preheat oven to 375 degrees F. Heat olive oil in a large skillet and saute 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 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 minutes.  Melt the butter and set aside to cool. Remove the casserole, 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. Serve immediately with a green vegetable or a side salad.

~Cook's Notes~

Variation: Can also top with a cornbread batter - simply pour on top and bake.  Substitute a can of chili beans in sauce for the kidney beans, or use 3/4 cup of barbecue sauce for the tomato soup.

Note: I only had a 10-count roll of refrigerated biscuits. Okay to substitute fresh, homemade or frozen biscuits but let them thaw before adding them to the casserole. Can also halve for a 9 x 9 casserole.

Source: http://deepsouthdish.com

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Posted by Mary on June 1, 2011

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