John Wayne Casserole

A rugged, no-fuss casserole that feeds a crowd with bold flavor and cowboy-sized comfort—featuring seasoned beef, creamy cheese layers, and a soft biscuit crust baked into one satisfying dish.

Why You’ll Love This Recipe

This isn’t delicate cooking. It’s dinner for people who work hard, eat hearty, and don’t have time to fuss. Inspired by the spirit of the American West, this casserole layers ground beef, zesty tomatoes, and a rich sour cream mixture over a warm biscuit base—then bakes into golden, cheesy perfection. It’s ideal for weeknights, potlucks, or when you need a meal that says, “I’ve got you.”

Ingredients

Meat Layer

1 lb ground beef (80/20 recommended)

1 packet taco seasoning (or 2 tbsp homemade)

1 cup water

1 (10 oz) can Rotel® (diced tomatoes with green chilies), drained

½ cup chopped onion (optional)

Salt and black pepper, to taste

Creamy Layer

½ cup sour cream (full-fat for best texture)

½ cup mayonnaise

1 cup shredded cheddar cheese (divided)

Crust & Topping

1 can (8-count) refrigerated biscuits (e.g., Pillsbury Grands!)

1 cup shredded cheddar cheese (for topping)

Optional Add-Ins:

¼ tsp garlic powder or cayenne for heat

½ cup corn or black beans for extra heartiness

Step-by-Step Instructions

Prep oven and pan: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Brown the beef: In a large skillet over medium heat, cook ground beef until browned and no longer pink. Drain excess fat.

Season the meat: Stir in taco seasoning and water. Simmer 5 minutes, stirring occasionally, until thickened.

Add vegetables: Mix in drained Rotel and onions (if using). Cook 2–3 more minutes. Taste and adjust salt and pepper. Remove from heat.

Form the crust: Open the biscuit can and press each biscuit flat. Arrange them in the bottom of the baking dish, overlapping slightly to cover completely.

Layer the beef: Spread the beef mixture evenly over the biscuit layer.

Make the creamy layer: In a bowl, combine sour cream, mayonnaise, and 1 cup shredded cheddar. Spoon over the beef and spread gently.

Top with cheese: Sprinkle remaining 1 cup cheddar over the top.

Bake: Place in oven and bake 25–30 minutes, until cheese is melted and bubbly, and biscuits are cooked through (no doughy centers).

Rest and serve: Let stand 5 minutes before slicing. This helps layers set and makes serving cleaner.

You Must Know

Press biscuits firmly — gaps lead to leaking filling. Overlap is good.

Drain Rotel well — excess liquid makes the casserole soggy.

Don’t skip the rest — cutting too soon causes collapse.

Use full-fat dairy — low-fat versions can separate or thin out during baking.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 325°F for 15–20 minutes (best for texture) or microwave for quick meals.

Not recommended for freezing — mayo-based layer may separate upon thawing.

Ingredient Substitutions

Ground beef

Ground turkey, chicken, or plant-based crumbles

Leaner options; add 1 tbsp oil if needed

Taco seasoning

1 tsp chili powder + ½ tsp cumin + ¼ tsp garlic powder + ¼ tsp paprika

Homemade blend, no preservatives

Rotel

Diced tomatoes + 1 diced green chili

Use fire-roasted for deeper flavor

Sour cream

Greek yogurt or dairy-free alternative

May affect tang and texture slightly

Mayonnaise

Miracle Whip or vegan mayo

Same binding effect

Biscuits

Canned crescent rolls or drop biscuit dough

Crescent rolls add flakiness

Serving Suggestions

Serve with a crisp green salad or coleslaw.

Top with sliced jalapeños, green onions, or avocado.

Pair with cornbread or tortilla chips on the side.

Great with a cold beer or sweet tea.

Cultural Context

Born in mid-20th century American kitchens, John Wayne Casserole reflects the era of convenience foods and hearty family meals. Named after the iconic actor not for any recipe he loved, but for its bold, unapologetic flavor and frontier spirit, it became a staple at church suppers, scout dinners, and ranch kitchens across the Southwest. It’s “cowboy cooking” without the campfire—simple, filling, and made for sharing.

Pro Tips

Warm biscuits rise better — let the can sit out 5 minutes before pressing.

Double the recipe — it fits two 9x13 pans and freezes well before baking.

For crispier top, broil 1–2 minutes at the end (watch closely!).

Make ahead: Assemble the night before, cover, and refrigerate. Add 5–10 minutes to bake time.

Label it: People always ask for the recipe—write it on a note tucked beside the dish.

Frequently Asked Questions

Q: Can I use frozen biscuits?

A: Yes, but thaw first. Frozen biscuits may not cook evenly.

Q: Why did my biscuit layer turn mushy?

A: Likely due to wet ingredients or underbaking. Drain Rotel well and ensure full bake time.

Q: Can I make it gluten-free?

A: Yes. Use GF biscuits and verify all other ingredients are GF. Texture will vary.

Q: Is the mayo safe after baking?

A: Yes. The combination of baking and cheese stabilizes it.

Q: Can I add beans or corn?

A: Absolutely! Stir ½ cup rinsed black beans or corn into the beef layer.

Allergy Information

Contains: wheat (biscuits), dairy (cheese, sour cream), eggs (in mayo and biscuits).

Gluten-free option: Use certified GF biscuits and verify seasonings.

Dairy-free option: Substitute with plant-based cheese, sour cream, and mayo.

Always check labels—especially on canned goods and pre-made mixes.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

Calories: 420

Fat: 28g

Saturated Fat: 10g

Carbohydrates: 26g

Fiber: 2g

Sugar: 3g

Protein: 18g

Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This casserole doesn’t wear a hat or ride a horse. But it carries the same spirit—tough, honest, and ready to feed whoever shows up. That’s what real comfort food is for.