Chuck Wagon Hash

"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."

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup beef broth (optional)
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can corn, drained
2 cups cold, cooked white rice
1 cup shredded Cheddar cheese

READ REVIEWS (11)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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

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Reviewed on Jan. 13, 2007 by CURTISLEE

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!

8 users found this review helpful

Reviewed on Jan. 18, 2007 by emrilwannabe

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

5 users found this review helpful

Reviewed on Jan. 12, 2007 by SHADOWONE

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.

5 users found this review helpful

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Recipe Submitter:

Dog Lovin' Mama

	Cooking Level: Expert Home Town: Tokyo, Tokyo, Japan Living In: Dalton, Ohio, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 593

Total Fat: 31.6g
Cholesterol: 106mg
Sodium: 1058mg
Total Carbs: 44.2g
Dietary Fiber: 2.7g
Protein: 33.6g

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