John Wayne Casserole

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John Wayne Casserole: The Hearty, No-Fuss Cowboy Dinner That Feeds a Crowd

Saddle up for a meal that’s as bold and comforting as its name. John Wayne Casserole is an all-in-one hearty casserole recipe that brings together layers of savory ground beef, fresh vegetables, melted cheese, and a golden biscuit topping. This comfort food classic is the ultimate family dinner idea—robust, cheesy, and satisfying, without requiring hours in the kitchen.

Whether you’re feeding a crowd, prepping for a potluck, or just craving a budget-friendly dinner, this easy weeknight meal delivers big flavor with minimal effort.

 Why You’ll Love This Recipe

✔ All-in-one meal – Protein, veggies, and carbs in a single dish
✔ Family-friendly – Familiar taco-seasoned flavors kids and adults love
✔ Meal-prep approved – Great leftovers and freezer-friendly
✔ Customizable – Easy to swap ingredients or adjust spice

 Equipment You’ll Need

• 9x13-inch baking dish
• Large skillet
• Mixing bowls
• Spatula or wooden spoon
• Measuring cups & spoons
• Knife and cutting board

 Ingredients

For the Biscuit Crust

• 2 cans (16.3 oz each) refrigerated biscuit dough (8 count)

For the Meat Filling

• 2 lbs ground beef (80/20 blend recommended)
• 1 packet (1 oz) taco seasoning
• ½ cup water
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (10 oz) Rotel diced tomatoes & green chilies, drained

For the Creamy Topping

• 2 cups sour cream
• ½ cup mayonnaise
• 2 cups shredded Colby Jack or Cheddar cheese (divided)
• 2 green onions, thinly sliced
• Salt & black pepper to taste

Optional Garnishes

• Sliced jalapeños
• Fresh cilantro
• Extra green onions

 Step-by-Step Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Create the Crust
   Press one can of biscuit dough evenly into the bottom of the baking dish, pinching seams to form a solid crust.

3. Cook the Filling
   In a skillet, brown the ground beef with diced onion until no longer pink. Drain excess fat.
   Stir in taco seasoning, water, bell peppers, garlic, and drained Rotel. Cook 2–3 minutes, then remove from heat.

4. Make the Creamy Layer
   In a bowl, mix sour cream, mayonnaise, 1 cup shredded cheese, green onions, salt, and pepper.

5. Layer the Casserole

• Spread the beef mixture over the biscuit crust.
• Add the creamy topping on top.
• Sprinkle with remaining 1 cup of cheese.

1. Top with Biscuits
   Flatten biscuits from the second can and arrange over the top.

2. Bake to Golden Glory
   Bake uncovered 35–45 minutes, until the top is golden brown and bubbly.

3. Rest & Serve
   Let casserole rest 10–15 minutes before slicing. Garnish with cilantro or jalapeños if desired.

 Pro Tips

• Drain thoroughly – Removing liquid from Rotel and beef prevents soggy crust.
• Par-bake crust – For extra insurance, bake the bottom crust 5–10 minutes before layering.
• Rest before serving – Ensures clean slices and set layers.
• Make it your own – Add corn, black beans, or hot Rotel for variety.

 Serving Suggestions

Pair this cheesy casserole with:

• A crisp green salad with tangy vinaigrette
• Sliced avocado or guacamole
• A dollop of salsa or hot sauce for spice

 Storage & Reheating

• Fridge: Store in airtight container for up to 4 days.
• Freezer: Assemble (unbaked), wrap tightly, and freeze for up to 3 months.
• Reheat: Cover with foil and bake at 350°F for 15–20 minutes.

 FAQs

Q: Can I use ground turkey instead of beef?
Yes! Ground turkey, chicken, or plant-based crumbles all work.

Q: Can I make it ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to bake time.

Q: Why is my bottom layer soggy?
Make sure you drain the Rotel and beef fully, or par-bake the biscuit base.

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John Wayne Casserole

The ultimate hearty, cheesy casserole layered with beef, biscuits, veggies, and a creamy topping. Perfect for family dinners or potlucks!

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cans refrigerated biscuit dough
• 2 lbs ground beef
• 1 onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1 packet taco seasoning
• ½ cup water
• 1 can Rotel tomatoes & chilies drained
• 2 cups sour cream
• ½ cup mayonnaise
• 2 cups shredded cheese Colby Jack or Cheddar, divided
• 2 green onions sliced
• Salt & pepper

Equipment

• 9×13-inch baking dish
• Large skillet
• mixing bowls
• - Spatula or wooden spoon
• Measuring cups & spoons
• Knife and cutting board

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9x13 dish.
2. Press 1 can of biscuits into bottom to form crust.
3. Cook beef & onion, drain fat. Add seasoning, water, peppers, garlic, and Rotel. Cook 2 mins.
4. Mix sour cream, mayo, 1 cup cheese, green onions, salt & pepper.
5. Layer meat mixture, creamy topping, then remaining cheese.
6. Flatten biscuits from 2nd can and place on top.
7. Bake 35–45 minutes until golden and bubbly.
8. Rest 10 minutes before serving.

Notes

Drain thoroughly – Removing liquid from Rotel and beef prevents soggy crust.

Par-bake crust – For extra insurance, bake the bottom crust 5–10 minutes before layering.

Rest before serving – Ensures clean slices and set layers.

Make it your own – Add corn, black beans, or hot Rotel for variety.