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!
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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.
As Seen in This Recipe
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Original Seasoning
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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.
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!
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Cowboy Casserole trail!
Latest Recipes From Cowboy Kent Rollins
One Pot Cowboy Casserole – Cowboy Kent Rollins
Ingredients
- 2 lbs. 80/20 ground beef/ground chuck
- Kent’s Original Low Sodium Seasoning salt and pepper, or your favorite all-purpose seasoning
- 3 teaspoons garlic powder
- 1 yellow onion finely chopped
- 1 10.5 oz can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 15 oz can corn or creamed corn
- 2 cans refrigerated biscuits
- Coarse ground black pepper for sprinkling
- Garlic powder for sprinkling
Instructions
- Preheat the oven to 350 degrees F.
- Add the beef to a large cast iron skillet or Dutch oven over medium-high heat. Season with the Original or your favorite blend. Continue cooking until the meat is about half-way browned. Stir in the onions. Continue cooking until the meat has fully browned. Drain any excess grease, if needed.
- Remove half of the beef mixture from the skillet and place in a bowl. Set aside.
- Stir in the mushroom soup and ½ can of corn. Note, if using creamed corn, stir in about 3 tablespoons of all-purpose flour, to thicken.
- Evenly spread half the sour cream mixture on top, followed by 1 cup of cheese.
- Evenly top the mixture with the reserved beef. Evenly spread another layer with the remaining sour cream, corn and cheese.
- Top the casserole with the biscuits and lightly press the biscuits down. Sprinkle the tops of the biscuits with pepper and garlic powder.
- Bake for about 15 minutes, or until biscuits are set and golden brown. Serve warm.