John Wayne Casserole

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Just like John Wayne is the cowboy of cowboys, this John Wayne Casserole is the casserole of casseroles. Popular since the 1970s, this is my take on the classic. Of the dozens of versions out there, most of them share at least three common ingredients: tomatoes, peppers, and, of course, cheese.

Talk Low, Talk Slow…and Pass the Casserole! So maybe the Duke said, “And don’t say too much.” But we talk (a lot) at our family dinner table. And this casserole is so good that people are, forgive my cheekiness, going to want seconds!

Variations of this recipe have been popular in church cookbooks since the 1970s, and the casserole itself has been a favorite at picnics and potlucks for just as long.

My version adds 2 pounds of ground meat to keep my family full, a biscuit crust, fresh tomatoes, and a creamy, cheesy topping. I started making this when the kids were younger, and I swear, they had hollow legs…they could eat so much. This is a great casserole for filling them up, and it’s still a huge family favorite!

This is no one-trick pony either. I’ve got plenty more casseroles sure to satisfy cowboys and city slickers alike—try hamburger casserole, sloppy Joe casserole, and cowboy casserole. If you love cozy baked dinners like this, take a look at my full collection of Casserole Recipes.

Why is it called John Wayne Casserole?

Interesting story! Well, allegedly, John Wayne himself contributed the original recipe in 1979 to a cookbook titled Cooking with Love from Cara and Her Friends, written by Cara Connery. The cookbook was a fundraiser for the American Cancer Society.

The original John Wayne casserole recipe appears to have many of the same ingredients as my recipe, but it is a simpler version.

Before You Start

Dough: When you spread the dough into the prepared baking pan, make sure the edges cover the bottom of the dish.

Drain the beef well: After browning, drain thoroughly to prevent excess grease from making the crust soggy.

Soften the veggies first: Sauté onion and bell pepper until just tender before adding beef for the best flavor. Don’t skip this step! Raw onion and bell pepper have sharp, slightly bitter flavors. Sautéing softens them and brings out their natural sweetness through caramelization, which adds depth to the casserole.

John Wayne Casserole Ingredients You’ll Need:

• Oil: Use any neutral-flavored oil.
• Onion: I like to use a yellow onion. Onion powder just doesn’t compare to the flavor of fresh onion.
• Red Bell Pepper or Green Bell Peppers: I like the red variety because it’s a bit sweeter than the green pepper.
• Ground Beef: I use ground beef with an 80/20 lean-to-fat ratio. You can use a lower-fat version or even ground turkey if you prefer.
• Taco Seasoning: I chose mild taco seasoning to keep it kid-friendly.
• Water: Plain ol’ tap.
• Biscuit Mix: I use the original version of Bisquick.
• Mayonnaise: I use Best Foods.
• Sour Cream: I use regular, full-fat sour cream.
• Sharp Cheddar Cheese: You can use mild or medium, too.
• Jack Cheese: If you’d like to spice it up, try pepper jack.
• Roma tomatoes: I like this variety because they have fewer seeds.
• Green Chiles: These come in a can. They’re milder than a jalapeño.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? As with most casseroles, this recipe makes a dish that will last up to four days in the fridge, stored tightly covered with plastic wrap or in an airtight container. Any longer, and you risk bacterial growth.
• Can You Freeze This? Definitely! What’s a casserole if it doesn’t freeze? Pop this recipe into the freezer for up to three months. When you need it, thaw it in the fridge overnight, then bake according to the recipe.
• Make-Ahead Tips: I have a few great tips for making this ahead. You can always prepare it the day before and store it in the fridge until you’re ready to bake it. Here are more tips.

• • 2–3 Days Before

• • • Chop Onion & Bell Pepper: Store together in an airtight container lined with a paper towel in the fridge.
    • Shred Cheese: Grate sharp cheddar and jack cheese, then portion into two containers (half for the creamy layer, half for topping).
    • Measure Dry Ingredients: Measure Bisquick mix into a sealed container or zip-top bag so it’s ready to go.
    • Drain Green Chiles: Open and drain well, then store in a small airtight container in the fridge.

  • 1 Day Before

    • Brown Ground Beef: Cook, crumble, and drain thoroughly. Cool completely, then refrigerate in an airtight container.
    • Mix Creamy Layer: Combine mayonnaise, sour cream, and half the cheese mixture. Store in a covered container in the fridge.
    • Slice Tomatoes (Optional): If slicing now, store in a single layer on paper towels inside an airtight container; replace paper towel before assembling.

  • Day of Baking

    • Preheat Oven: 325°F. Spray your baking dish with non-stick cooking spray.
    • Make Bisquick Crust: Stir Bisquick mix with water to form soft dough; press into dish.
    • Assemble Layers
    • Bake: 30–35 minutes, until edges are lightly browned.

Variations

• Switch The Protein: Instead of browned ground beef, make this casserole with ground turkey.
• Switch the Cheese: I often substitute 4 ounces of cheddar cheese (1 cup) for an 4-ounce of pepper jack cheese—my son Ky’s favorite!
• Make It Richer: Beat 4 ounces of softened cream cheese into the mayo mixture. Evenly spread the new cream cheese mixture over the top of the tomatoes and green chiles
• Make It Gluten-Free! Instead of making the biscuit crust, spread an even layer of thawed shredded potatoes.
• Spice It Up: Add a can of well-drained Rotel tomatoes to the browned beef. You may want to reduce the amount of water you add. It shouldn’t be runny.
• Optional Toppings: This is deliciously served with fresh salsa and or sour cream.

Serving Recommendations

I like to serve this with my easy Bisquick biscuits, butter swim biscuits, big ol’ cathead biscuits, or a hunk of fresh beer bread. Crescent rolls, Lion House rolls, garlic and herb Parker House rolls (Oh! My! Word! YUM!!!) They’re also incredibly delish with this!!

Then I add either Southern green beans, Arkansas green beans, crockpot creamed corn, sweet corn casserole, brown sugar glazed carrots, or KFC coleslaw (super viral recipe since 2015!!)

For dessert, I like to make my easy cherry dump cake, chocolate bundt cake (that starts with a mix!), heaven on earth cake, or million dollar pie!

How To Make John Wayne Casserole

1. In a large skillet, saute onions and red pepper.
2. Add ground beef to the vegetables and cook until there is no longer any pink. Drain excess fat.
3. Add ¾ cups water and taco seasoning to the beef in the skillet, bring to a boil, and simmer until the sauce thickens.
4. In a separate bowl, mix together the Bisquick mix and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish.
5. In a small bowl, mix the mayonnaise, the sour cream, and half the cheddar and jack cheese. Set aside.
6. Spread  in the following order: the ground beef mixture evenly over the biscuit layer, then top with a layer of the sliced tomatoes.
7. Sprinkle the green chilies evenly over the tomatoes. Spread an even layer of the sour cream mixture over the green chilies. Sprinkle the top with the remaining cheese.
8. Bake until heated through and the edges of dough are golden brown.

***See Full Instructions Below.

More Meaty Casseroles Your Family Will Love

• Mostaccioli 
• Mexican Casserole
• Unstuffed Pepper Skillet
• Runza Casserole
• Hamburger Rice Casserole
• Cattle Drive Casserole

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John Wayne Casserole

This hearty classic John Wayne casserole has wonderfully southwest flavors, ground beef, a biscuit crust, fresh tomatoes, and a cheesy creamy topping.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 10 servings

Author: Kathleen

Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 1 small onion, chopped
• ▢ 1 red bell pepper, chopped
• ▢ 2 pounds ground beef, browned, crumbled and drained
• ▢ 1 (1-oz.) packet taco seasoning
• ▢ water
• ▢ 2 ¼ cups Bisquick mix
• ▢ water
• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 1 cup sharp cheddar cheese, shredded and divided
• ▢ 1 cup jack cheese
• ▢ 2 Roma tomatoes, sliced thin
• ▢ 1 (4-oz.) can green chiles

US Customary - Metric

Instructions

• Preheat the oven to 325° F. Spray a 9x13-inch baking dish with non-stick cooking spray.
• In a 12-inch skillet heat vegetable oil (1 tablespoon). Add onions (1) and red pepper (1) and sauté until they begin to soften about 5 minutes.
• Add ground beef (2 pounds) to the vegetables, and cook over medium-high heat, crumbling with the back of a spoon, until there is no longer any pink. Drain excess fat.
• Add ¾ cup water and taco seasoning (1 packet) to the beef in the skillet and bring to a boil. Reduce heat and simmer until sauce thickens.
• In a small bowl mix together the Bisquick mix (2 ¼ cups) and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom, and I used a spatula to bring it up the sides.
• In a small bowl mix together the mayonnaise (½ cup), the sour cream (½ cup), and half the cheddar and jack cheeses. Set aside.
• Spread the ground beef mixture evenly over the biscuit layer, then top with a layer of the sliced tomatoes (2). Evenly sprinkle the green chilies (1 can) over the tomatoes. Spread an even layer of the the sour cream mixture over the green chilies. Sprinkle top with remaining cheese.
• Bake for 30 to 35 minutes or until edges are lightly browned.

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Notes

1. Dough – When you spread the dough into the prepared baking pan, make sure the edges of the dough cover the bottom of the dish.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 21g | Protein: 24g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 98mg | Sodium: 702mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 19mg | Calcium: 246mg | Iron: 3mg

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