Chuckwagon Casserole

I have been debating if I should put this recipe on here, but I did say I would post all the ones I try out. Although it wasn't that bad, it could have used a little bit of tweaking to help make it not so bland.


Below I will add the original recipe and then right after that just show my ideas of what I would have changed. It will be a little bit before we make this again, but when I cook it with my changes, I will take this one off and put the new one up.

                                                       *Right before I put it in the oven


*If your not serving for friends and family then I would half the recipe or you can put half of it in a freezer bag and freeze it.

Ingredients:

1 Tbsp. Olive Oil

1 cup chopped Onion

1/2 cup chopped Green Bell Pepper

1 Tsp. minced Garlic

1-1/2 Lbs. Ground Beef

2 cans Red Kidney Beans; drained

2 (14 oz) cans of whole kernel corn; drained

2 cans of condensed tomato soup or 3/4 cup BBQ Sauce

1/2 cup Milk

1-1/2 cups shredded Cheddar cheese

1 tsp. Chili powder

1 tsp. Worcestershire sauce

1/2 tsp. Cayenne pepper

Kosher salt and cracked black pepper to taste

Ingredients I would change:

2 cans of Ranch Style Beans instead of kidney beans

1-1/2 cans instead of 2 of whole kernel corn

Use the BBQ sauce instead of tomato soup

A little more Cayenne pepper

If you use garlic powder instead of fresh garlic, use more than 1 tsp.

1/2 chopped Jalapeno

What to do:

Preheat oven to 375. 

Heat olive oil in a large skillet. Saute the onion and bell pepper until soft. Add the garlic and cook for another minute. Add the ground beef and cook until browned; drain. Add beef back to skillet and then add the beans, corn, tomato soup (or BBQ sauce), milk, cheese, chili powder, Worcestershire sauce and Cayenne pepper.

Stir over medium heat until it is mixed well. Add salt and pepper as needed.

Transfer to a 9 x 13 inch casserole dish. Bake uncovered for 20 to 25 minutes.

Kyle and I ate this with biscuits and a side salad.