Cowboy Casserole — a warm, cheesy, stick-to-your-ribs bake that smells like Sunday supper and tastes like home. Imagine the savory sizzle of browned beef and onion, the creamy tang of sour cream and condensed soup, and a bubbling blanket of cheddar that crisps around pillowy biscuit pieces. Each forkful delivers a mix of comfort and texture: rich, creamy beef nestled beneath golden, slightly crisp biscuit tops. This is the kind of dish that makes a house feel like a home — laughter at the table, a plate passed across the family, and leftovers that taste even better the next day.
It’s perfect for busy weeknights when you want something hands-off but satisfying, for potlucks when you want a crowd-pleaser that travels well, or for cozy weekends when you crave nostalgia with minimal fuss. If you love one-dish casseroles and want more inspiration, check this helpful round-up of 40 casserole ideas for small pans to keep dinner plans simple and delicious.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8 (about 1 generous scoop per person)
- Difficulty Level: Easy — great for beginner cooks and busy families
Nutrition Highlights
Estimated nutrition per serving (approximate; yields 8 servings):
- Calories: ~442 kcal
- Protein: ~21 g
- Carbohydrates: ~15 g
- Fat: ~32 g
- Fiber: ~1.5 g
- Sodium: variable depending on canned soup and biscuit dough brands
Notes on accuracy and sources: these are approximations calculated from typical product values (ground beef, canned condensed soup, full-fat sour cream, cheddar, and refrigerated biscuit dough). For precise nutrition, use the exact brands you buy and consult USDA FoodData Central or product nutrition labels; for daily value context and dietary guidance, trusted resources like the CDC and Mayo Clinic offer science-based recommendations on calorie and nutrient needs.
Why You’ll Love It
- Flavor & Texture: The dish marries savory, buttery beef with a tangy, creamy interior and a golden, slightly crunchy biscuit top — contrasts that make each bite interesting.
- Family & Comfort: This is classic comfort-food territory — familiar flavors that feel like a hug. It’s the sort of recipe grandparents might nod approvingly at and kids ask for seconds on.
- Ease & Speed: With minimal prep and a one-pan bake, it’s ideal for weeknights, potlucks, or whenever you need a hearty, hands-off meal.
- Make-Ahead Friendly: Assemble ahead and bake later — perfect for busy mornings or hosting when you want more time with guests.
How to Make Cowboy Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese (about 8 oz), divided
- About 2 cups frozen biscuit dough or homemade dough chunks (see substitutions)
- Salt and pepper to taste
- Fresh parsley for garnish
Optional ingredients and substitutions:
- Use ground turkey or shredded rotisserie chicken for a leaner protein.
- Swap cream of mushroom with cream of chicken or a homemade white sauce for different flavor profiles.
- Low-fat sour cream or Greek yogurt can reduce fat and add protein.
- For a gluten-free version, use gluten-free biscuit dough or top with crushed gluten-free crackers.
- Add a can of drained corn or a cup of diced bell pepper for extra color and texture.
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, brown the ground beef with the diced onion until beef is no longer pink and the onions are translucent (about 6–8 minutes). Break the meat into small pieces as it cooks. Drain excess fat.
- Stir in the cream of mushroom soup, sour cream, garlic powder, salt, and pepper until well combined and heated through. Taste and adjust seasoning.
- Spread the beef mixture evenly in the prepared 9×13 baking dish.
- Sprinkle half the shredded cheddar over the beef layer.
- Tear or cut the biscuit dough into pieces and arrange them evenly over the cheese and beef layer.
- Sprinkle the remaining cheddar cheese over the biscuit pieces.
- Bake uncovered for 25 to 30 minutes, until biscuits are golden and cheese is bubbly and slightly browned. An internal temperature of the casserole should be at least 165°F (74°C) if using poultry or reheated leftovers.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped fresh parsley.
Practical tips:
- Avoid overmixing the beef mixture after adding sour cream and soup — just combine until uniform to prevent splitting or a greasy texture.
- If biscuits are browning too quickly, tent loosely with foil for the last 5–10 minutes.
- Check doneness by ensuring the biscuit pieces are cooked through (insert a toothpick into a thicker biscuit piece — it should come out warm and mostly clean).
- For crispier tops, broil for 1–2 minutes at the end — watch carefully to avoid burning.
Serve It Up
- Classic: Serve straight from the baking dish with a fork — comfort food at its simplest.
- With butter or hot sauce: A dab of butter on the warm biscuits or a splash of your favorite hot sauce brightens the dish.
- Lighter sides: Pair with a crisp green salad dressed in a tangy vinaigrette to cut richness.
- Breakfast-for-dinner twist: Top with a fried egg per serving for a hearty brunch-style plate — and if you like breakfast casseroles, this recipe pairs nicely with ideas from a savory biscuits-and-gravy breakfast casserole.
- Party bites: Spoon into smaller ovenproof dishes or mini muffin tins for appetizer-sized servings at a casual gathering.
Storage Instructions
- Room Temperature: Do not leave the casserole out for more than 2 hours (food-safety guideline).
- Refrigeration: Store covered in the refrigerator for 3–4 days in an airtight container or tightly wrapped. Reheat portions in the microwave or oven (350°F/175°C until heated through).
- Freezer: Freeze baked casserole in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until heated through. For best texture, reheat covered for most of the time, uncovering for the last 10 minutes to re-crisp the biscuit tops.
Pro Tips & Tricks
- Best beef choices: For richer flavor, an 80/20 or 85/15 ground beef works well; choose 90/10 or ground turkey if you want lower fat. Drain well to avoid a greasy casserole.
- Cheese selection: Sharp cheddar adds tang and bite; mixing in a little Monterey Jack yields extra melt and stretch.
- Texture cues: Biscuit tops should be golden and slightly firm — underbaked biscuit dough will be doughy in the center. If in doubt, a quick toothpick test helps.
- Make it lighter: Substitute nonfat Greek yogurt for sour cream, use reduced-fat cheese, and choose lean ground turkey to cut calories and fat without sacrificing creaminess.
- Salt control: Canned soups and biscuit dough can be salty — taste the beef mixture before adding more salt and adjust as needed.
Fun Flavor Ideas
- Tex-Mex Cowboy: Stir 1 cup drained black beans and 1 cup corn into the beef mixture, add 1 tablespoon chili powder and 1 teaspoon cumin, use pepper jack and cheddar blend, and top with jalapeño slices. Garnish with cilantro and lime wedges.
- BBQ Twist: Replace the cream of mushroom with a 1:1 mix of BBQ sauce and sour cream, fold in sautéed bell pepper, and swap half the cheddar for smoked gouda. Top with crushed corn chips for crunch before serving.
- Vegetarian Swap: Use 1.5 pounds of seasoned crumbled tempeh or a plant-based ground “beef,” sauté with onions and mushrooms, and swap sour cream for a dairy-free sour alternative. Use vegan biscuit dough and dairy-free cheese for a fully vegan dish.
- Gluten-Free Comfort: Use gluten-free biscuit dough or drop spoonfuls of a gluten-free biscuit batter over the top; check all canned products for gluten-free labeling.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. If chilled, you may need to add a few extra minutes to the bake time.
Q: My biscuit tops are brown but the middle is still doughy. What happened?
A: Oven hot spots or excess browning can occur; next time tent with foil halfway through baking, or cut biscuit pieces smaller so they cook through evenly.
Q: How can I reduce calories without losing flavor?
A: Use lean ground turkey or 93% lean beef, swap full-fat sour cream for nonfat Greek yogurt, and opt for reduced-fat cheese. Increase herbs and spices to boost flavor.
Q: Is this freezer-friendly?
A: Yes — bake, cool completely, then freeze in airtight containers for 2–3 months. Thaw overnight in the fridge and reheat in the oven.
Q: Can I use homemade biscuit dough?
A: Absolutely — homemade biscuit chunks or drop-biscuit batter work great. Keep dough pieces uniform for even baking.
Conclusion
Give this Cowboy Casserole a try the next time you want a one-dish meal that delivers big on comfort and minimal on fuss — and don’t be surprised if it becomes a regular in your dinner rotation. For a classic inspiration you can compare notes with, take a look at this Easy Cowboy Casserole Recipe – Dinner, then Dessert for another take on the same beloved flavors. For regional variations and additional tips, this write-up from Cowboy Casserole – Cooking in the Midwest can spark tasty ideas.
If you make it, please share your photos and notes — I love hearing how readers adapt recipes for family favorites.
Print
Cowboy Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Beef, Comfort Food
Description
A warm, cheesy, stick-to-your-ribs bake featuring savory sizzle of browned beef and onion, creamy tang of sour cream, and bubbling cheddar over biscuit pieces.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese (about 8 oz), divided
- About 2 cups frozen biscuit dough or homemade dough chunks
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, brown the ground beef with the diced onion until beef is no longer pink and the onions are translucent (about 6–8 minutes). Drain excess fat.
- Stir in the cream of mushroom soup, sour cream, garlic powder, salt, and pepper until well combined and heated through.
- Spread the beef mixture evenly in the prepared baking dish.
- Sprinkle half the shredded cheddar over the beef layer.
- Tear or cut the biscuit dough into pieces and arrange them evenly over the cheese and beef layer.
- Sprinkle the remaining cheddar cheese over the biscuit pieces.
- Bake uncovered for 25 to 30 minutes, until biscuits are golden and cheese is bubbly and slightly browned.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped fresh parsley.
Notes
This casserole is perfect for busy weeknights, potlucks, or cozy weekends. It can be assembled ahead of time and stores well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 442
- Sugar: 3g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 80mg
