Cowboy Casserole

Serves 1
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Directions

  1. 1Brown 2 lbs of 80/20 ground chuck in a 12-inch Dutch oven over medium-high heat.
  2. 2Brown 2 lbs of 80/20 ground chuck in a 12-inch Dutch oven over medium-high heat.
  3. 3Brown 2 lbs of 80/20 ground chuck in a 12-inch Dutch oven over medium-high heat.
  4. 4Chop up the browned ground beef and add one large yellow onion.
  5. 5Chop up the browned ground beef and add one large yellow onion.
  6. 6Chop up the browned ground beef and add one large yellow onion.
  7. 7Drain excess grease from the Dutch oven by tilting it to one side.
  8. 8Drain excess grease from the Dutch oven by tilting it to one side.
  9. 9Drain excess grease from the Dutch oven by tilting it to one side.
  10. 10Remove half of the meat mixture from the Dutch oven.
  11. 11Remove half of the meat mixture from the Dutch oven.
  12. 12Remove half of the meat mixture from the Dutch oven.
  13. 13Add one can of cream of mushroom soup to the remaining meat in the Dutch oven and mix.
  14. 14Add one can of cream of mushroom soup to the remaining meat in the Dutch oven and mix.
  15. 15Add one can of cream of mushroom soup to the remaining meat in the Dutch oven and mix.
  16. 16Level the meat and soup mixture, then add half a can of cream corn and stir.
  17. 17Level the meat and soup mixture, then add half a can of cream corn and stir.
  18. 18Level the meat and soup mixture, then add half a can of cream corn and stir.
  19. 19Add a tablespoon of flour to thicken the mixture and stir well.
  20. 20Add a tablespoon of flour to thicken the mixture and stir well.
  21. 21Add a tablespoon of flour to thicken the mixture and stir well.
  22. 22Spread a layer of sour cream over the meat and corn mixture.
  23. 23Spread a layer of sour cream over the meat and corn mixture.
  24. 24Spread a layer of sour cream over the meat and corn mixture.
  25. 25Sprinkle cheddar cheese over the sour cream.
  26. 26Sprinkle cheddar cheese over the sour cream.
  27. 27Sprinkle cheddar cheese over the sour cream.
  28. 28Add the reserved meat mixture back into the Dutch oven, spreading it evenly.
  29. 29Add the reserved meat mixture back into the Dutch oven, spreading it evenly.
  30. 30Add the reserved meat mixture back into the Dutch oven, spreading it evenly.
  31. 31Top with the remaining sour cream and sprinkle with the remaining cream corn.
  32. 32Top with the remaining sour cream and sprinkle with the remaining cream corn.
  33. 33Top with the remaining sour cream and sprinkle with the remaining cream corn.
  34. 34Add another layer of cheddar cheese.
  35. 35Add another layer of cheddar cheese.
  36. 36Add another layer of cheddar cheese.
  37. 37Prepare two cans of biscuits by giving them a slight mash to help them settle.
  38. 38Prepare two cans of biscuits by giving them a slight mash to help them settle.
  39. 39Prepare two cans of biscuits by giving them a slight mash to help them settle.
  40. 40Place the biscuits on top of the cheese layer.
  41. 41Place the biscuits on top of the cheese layer.
  42. 42Place the biscuits on top of the cheese layer.
  43. 43Sprinkle the biscuits with garlic powder and black pepper.
  44. 44Sprinkle the biscuits with garlic powder and black pepper.
  45. 45Sprinkle the biscuits with garlic powder and black pepper.
  46. 46Place the Dutch oven on a trivet over medium heat, with coals around the bottom and top for baking.
  47. 47Place the Dutch oven on a trivet over medium heat, with coals around the bottom and top for baking.
  48. 48Place the Dutch oven on a trivet over medium heat, with coals around the bottom and top for baking.
  49. 49Bake until the biscuits are risen and browned on top, and the cheese is melted.
  50. 50Bake until the biscuits are risen and browned on top, and the cheese is melted.
  51. 51Bake until the biscuits are risen and browned on top, and the cheese is melted.

Ingredients

  • 2 lb ground chuck
  • 2 lb ground chuck
  • 2 lb ground chuck
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 can can of cream of mushroom soup
  • 1 can can of cream of mushroom soup
  • 1 can can of cream of mushroom soup
  • 0.5 can cream corn
  • 0.5 can cream corn
  • 0.5 can cream corn
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 8 oz sour cream
  • 8 oz sour cream
  • 8 oz sour cream
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 2 cans canned biscuits
  • 2 cans canned biscuits
  • 2 cans canned biscuits
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper

Equipment

12 inch Dutch ovenDutch oven trivetDutch oven lid lifter

Tips

  • This recipe is versatile and can be made with blackeyed peas, beans, or hominy instead of corn.
  • If using cream corn, you may need to add flour to thicken the mixture.
  • If not using cream corn, drain the water off regular corn to avoid needing to thicken.
  • When baking in a 12-inch skillet, be mindful of the proximity of coals to the top of the biscuits.
  • Let the casserole cool before serving for it to set up better and come out of the pan easier.