Chuck Wagon Hash Recipe - Allrecipes.com
Chuck Wagon Hash Recipe
  • READY IN 55 mins

Chuck Wagon Hash

Recipe by  

"Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more. This dish is very versatile. You can substitute shredded hash browns for the rice and/or green beans for the corn. Let your imagination lead you to the perfect meal for your family."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a large skillet over medium-high heat. Brown the ground beef, stirring constantly to break it up into fine pieces. When the beef is no longer pink, add the onion, and continue cooking until the onion has softened, and the beef has browned, about 5 more minutes.
  3. Drain excess grease from the beef, then season with pepper flakes, parsley, oregano, and garlic powder. Stir in beef broth, mushroom soup, corn, and rice. Cook for a few minutes to warm, then pour into a casserole dish.
  4. Bake in preheated oven for 25 minutes, then sprinkle with Cheddar cheese, and continue baking for 5 minutes or until cheese melts.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2007

I am a comfort food, casserole fan, and this recipe fits the bill on both counts. The spice choices are excellent, especially the red pepper flakes which provide just the right level of bite. I only had enough cheddar cheese to cover half of the hash so I used a couple of pepper jack slices to cover the rest. Honestly, the pepper jack side was better (of course I ate some from BOTH sides, whaddayathink!)because it compliments and continues the red pepper flake theme. I don't see any reason for the rice to be "cold." The rice I used was still warm and it worked great. Thanks for a great, down-home recipe!

 
Most Helpful Critical Review
May 08, 2011

Not bad, was looking for a way to use up the canned goods in my pantry as well as ground beef in my freezer, as i have been cooking more healthfully lately. This was not healthy, but tasted alright, reltavively bland, added extra red pepper flakes, also used fresh garlic rather than garlic powder. It fit the bill as a quick meal, using up my ingredients. Would make it again if i was in the same situation, but definitely would not plan this as a meal.

 

32 Ratings

Jan 12, 2007

This is a very good easy recipe. The only changes I made were to use 3 cloves fresh garlic with the onions and Minute brown rice that was cooled. also I omitted the corn. My wife is a very picky eater and loved this. Will become a regular meal in our house.

 
Jan 18, 2007

This was very tasty. I served as a side with Scrambled eggs for dinner and the family loved it.

 
May 07, 2010

This was way better than I expected! I made it just because I had a pound of ground beef I wanted to use up and needed a quick dinner. I would have given it 5 stars, but I think it was just a little bland - needed some salt and pepper and maybe a little heavier on the oregano and parsley.

 
Aug 05, 2009

I cooked the onion with the beef; I added the seasonings to the beef and onion while cooking...I did add a little salt...wasn't enough in my opinion. Next time I'll change the garlic powder to garlic salt. I used a 14oz. can of Green Beans, 1+ C of shredded Monterrey Jack, which I think went well with the dish. I will increase the cayenne pepper flakes to 1 t. and maybe use Pepper Jack cheese instead. I liked eating it as a dip with Tostitos.

 
Aug 24, 2011

Not terrible but not great either. I used "homemade chicken broth" from this site in place of the beef broth. I always use brown rice. I upped the garlic powder and decreased the oregano (our personal preference). Next time, I'll toss in some green pepper (or red) and replace the cheddar cheese with velveeta. There is real potential here.

 
Jul 21, 2011

My husband and I loved this recipe. I used half the oregano called for because neither of us are huge fans of the taste. Next time (and there will definitely be a next time) I will also cut the red pepper in half since it was a little spicy for my kids. Loved it!

 

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Nutrition

  • Calories
  • 580 kcal
  • 29%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 1081 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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