John Wayne Casserole with Biscuit Crust

John Wayne Casserole

John Wayne Casserole has a biscuit-style base topped with seasoned ground beef, corn, vegetables, a creamy cheese layer, and melted cheese. Partially baking the crust before adding the moist filling helps keep that bottom layer defined. The finished casserole is hearty and soft-edged rather than firm enough for perfectly neat slices.

This is the modern beef-and-biscuit version of the dish. The same name is also used for a different egg-and-cheese casserole.

Ingredients for John Wayne Casserole

• Cooking spray or neutral oil, for the baking dish
• 2 cups baking mix, such as Bisquick (240g)
• 2/3 cup water, or enough to make a soft, pressable dough
• 1 1/2 pounds lean ground beef (680g)
• 1 medium yellow onion, diced (150g)
• 1 medium bell pepper, diced (150g)
• 1 packet taco seasoning, about 1 ounce (30g)
• 1 can diced tomatoes with green chiles, 10 ounces, well drained (285g before draining)
• 1 cup corn kernels (165g), drained if canned
• 8 ounces cream cheese, softened (225g)
• 1/2 cup mayonnaise (110g)
• 1 1/2 cups shredded cheddar cheese, divided (170g)
• 1 cup shredded Monterey Jack or cheddar blend (115g)
• Kosher salt and black pepper, to taste if needed

Optional for serving: sliced jalapeño, chopped cilantro, or sour cream.

How to Make John Wayne Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish. Drain the tomatoes with green chiles and the corn well.
2. Partially bake the crust: Stir the baking mix and water together until a soft, pressable dough forms, adding a little more water only if needed. Press it evenly across the bottom of the dish. Bake for 12 to 15 minutes, until the surface looks set rather than wet, but is not deeply browned.
3. Cook the beef and vegetables: While the crust bakes, cook the beef in a large skillet over medium heat, breaking it into small crumbles. When no pink remains, drain the excess fat. Add the onion and bell pepper and cook until they begin to soften. Stir in the taco seasoning, then taste and add salt or pepper if needed.
4. Add the tomatoes and corn: Stir them into the beef, then remove the skillet from the heat. Spread the filling over the partially baked crust. If liquid remains in the skillet, use a slotted spoon so that liquid stays behind.
5. Add the creamy layer: Stir the softened cream cheese and mayonnaise until smooth, then mix in 1/2 cup of the cheddar. Spoon the mixture over the beef and spread it gently into an even layer.
6. Top and bake: Scatter the remaining cheddar and the Monterey Jack or cheddar blend over the top. Bake uncovered for about 25 to 30 minutes, starting to check at 20 minutes. The cheese should be fully melted, with bubbling and light browning around the edges.
7. Rest and serve: Let the casserole rest for about 10 minutes before cutting into 8 portions. The layers will hold together better after resting, though the creamy filling may still loosen at the cut edges.

How to Keep the Biscuit Crust Defined

The short first bake sets the baking-mix dough before the filling goes on, but it cannot compensate for a watery filling. Drain the beef fat, tomatoes with green chiles, and canned corn. If the finished beef mixture has liquid in the skillet, leave it behind when transferring the filling. Pressing the dough to an even thickness also helps the center and edges bake consistently.

How to Tell When the Casserole Is Done

Check the assembled casserole at 20 minutes, then continue baking until the cheese has melted and the edges are bubbling and lightly browned. A thicker crust or wetter filling can change the timing. The filling should be hot, but the finished casserole will remain creamy rather than setting like a pie.

Creamy Layer and Heat Options

Some versions use sour cream and mayonnaise instead of cream cheese and mayonnaise. That makes a tangier, softer layer; it will not have the same thick, spreadable texture as the cream-cheese layer used here. For more or less heat without changing the method, choose hot or mild tomatoes with green chiles.

Serving and Related Recipes

Serve the casserole with a simple salad or roasted vegetables, and offer sour cream, sliced jalapeño, or cilantro at the table. For another beef casserole, try this ground beef taco casserole. This ground beef and rice casserole uses rice instead of a biscuit crust.

Storage, Reheating, and Make-Ahead

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat covered in a 350°F oven until hot; about 20 minutes is a guide, depending on portion size. The crust and filling may be softer after reheating.

To work ahead, prepare the beef filling and creamy layer separately, then assemble the casserole close to baking time. Refrigerating it fully assembled overnight may soften the crust. Cooled leftovers can be frozen in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator when practical, then reheat covered until hot.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 650 calories, 32g protein, 43g fat, and 34g carbohydrates. Approximate nutrition per 100g: 220 calories, 11g protein, 15g fat, and 12g carbohydrates. Values vary with the baking mix, beef, cheese, and portion size.