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Classic John Wayne Casserole: Hearty Beef and Biscuit Bake

A thick square slice of savory John Wayne Casserole featuring a ground beef layer topped with biscuit and melted cheddar cheese.

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You will make this hearty, cheesy John Wayne Casserole for a satisfying family dinner. This layered bake features seasoned ground beef and a simple biscuit topping.

Ingredients

Scale
  • 1 pound ground beef
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1 cup frozen corn, thawed
  • 1 cup frozen green beans, thawed
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (8 ounces) refrigerated biscuit dough

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
  3. In a large bowl, combine the cooked ground beef, cream of mushroom soup, cream of chicken soup, sour cream, 1/2 cup of the cheddar cheese, corn, green beans, onion, garlic powder, salt, and pepper. Mix until everything is well combined.
  4. Spread the beef mixture evenly into the prepared baking dish.
  5. Arrange the refrigerated biscuit dough pieces over the top of the beef mixture. You can separate them or cut them into quarters to cover the surface.
  6. Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
  7. Remove the casserole from the oven and immediately sprinkle the remaining 1/2 cup of cheddar cheese over the hot biscuits.
  8. Let the casserole rest for 5 minutes before you cut and serve it.

Notes

  • For a Tex-Mex flavor, add one packet of taco seasoning to the ground beef mixture.
  • You can prepare the beef and vegetable layer ahead of time and keep it refrigerated for up to 24 hours before topping with biscuits and baking.
  • Use canned or frozen vegetables; make sure they are thawed if using frozen.

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