Chuck Wagon Casserole
(from Ryan77’s recipe box)
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.
Categories: ground beef
Ingredients
- 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
- 2 tablespoons of melted butter
- 12 homemade, canned or thawed, frozen refrigerated biscuits
- 1 to 2 tablespoons of cornmeal
- Note: substitute cornbread batter for topping.
Directions
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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.
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Transfer to a 9 × 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.