Cowboy Casserole
Howdy, folks! Thanks for stopping by the website. This recipe is a meal I've cooked on many ranches over the years, usually for the noon meal. This is comfort food for the Cowboy soul, and you're going to love it. It's cheesy, filling, and topped with biscuits. It is also an excellent recipe for beginner Dutch oven cooks, because it's pretty easy!
Start With The Beef
To begin, brown up the ground beef. I prefer 80/20 ground chuck; I've found over time it just has a better flavor than the leaner or fattier ground beef options. Add Original Seasoning or salt and pepper. When it's about 75% browned, add the onion.
Once the beef and onion is cooked, drain the grease as best you can. You can scoop it out with a spoon, or drain the meat using a colander.
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Build the Casserole
In a separate Dutch oven, layer in about half of the beef mixture. Add a can of Cream of Mushroom soup and mix well. Flatten the mixture, and add half a can of creamed corn. Thicken with some flour. If you add a canned vegetable, you won't need to thicken.
Add a layer of sour cream and spread evenly over the meat. Add a layer of shredded cheddar cheese, then add the remainder of the meat. Top with the rest of the sour cream. Add the other half of the creamed corn, spread over, and layer some more cheese.
As Seen in This Recipe
The best part comes next! The biscuits.
Top with Biscuits
You can use any type of biscuits or pizza crust that you like over the top. Today, for ease of use, I'm using whack-em biscuits - the type that are canned. Don't yell at me, I've made more biscuits in my life than the law allows, but life is busy and it's ok to take shortcuts sometimes.
Tip: To the biscuits, add garlic powder and coarse ground black pepper for extra flavor.
Bake until the biscuits are brown on top and have risen some. When they're brown on the top and the cheese is melted through, it's time to eat!
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