John Wayne Casserole

Yields: 8 generous servings
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Intensities

Difficulty: Easy (2/5 – mainly due to the layering)
Time Commitment: Medium (2/5 – active prep is required)
Prep Intensity: Medium (2/5 – involves slicing and cooking components)
Cleanup: Medium (2/5 – you’ll use a few bowls and a skillet)

Equipment

1 9×13 Inch Baking Dish
1 Large Skillet
2 Mixing Bowls (1 medium, 1 large)
Sharp Knife & Cutting Board
Measuring Spoons and Cups
Can Opener

Ingredients

For the Crust:

2 cans (16.3 oz each) Refrigerated Biscuits (8 count cans)

For the Beef Layer:

2 lbs Ground Beef (80/20 is ideal)
1 packet (1 oz) Taco Seasoning
¾ cup Water
½ cup Diced Onion
2 cloves Garlic, minced

For the Vegetable Layer:

1 large Green Bell Pepper, thinly sliced
1 large Red Bell Pepper, thinly sliced
1 large Yellow Onion, thinly sliced
2 medium Tomatoes, thinly sliced
1 can (4 oz) Sliced Black Olives, drained (optional)

For the Creamy Topping:

2 cups (16 oz) Sour Cream
2 cups Shredded Sharp Cheddar Cheese, divided
1 cup Shredded Monterey Jack Cheese
½ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

Step 1: Prepare the Stage (The Crust)

Preheat your oven to 375°F (175°C). Lightly grease your 9×13 inch baking dish. Open the cans of biscuits and press the dough evenly into the bottom and slightly up the sides of the prepared baking dish, pinching the seams together to form one unified crust. Par-bake this crust for 10 minutes. It will be slightly puffed but not fully cooked. This step is crucial to prevent a soggy bottom layer.

Step 2: Build the Foundation (The Beef Layer)

While the crust is baking, place your large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onions are translucent. Drain off any excess grease. Add the minced garlic and cook for one more minute until fragrant. Stir in the taco seasoning packet and the ¾ cup of water. Bring to a simmer and cook for 3-5 minutes, until the sauce has thickened. Remove from heat.

Step 3: Assemble the Cast (The Veggies & Topping)

In a bowl, combine the sliced green and red bell peppers and the sliced yellow onion. This is your colorful vegetable medley. In a separate, larger bowl, make the creamy topping by mixing the sour cream, 1 ½ cups of the cheddar cheese, the full cup of Monterey Jack cheese, salt, and pepper. Stir until well combined.

Step 4: The Layering Epic Begins

Once the crust is out of the oven, it’s time to build your casserole masterpiece. Follow this order precisely for the perfect bite in every serving:

The Beef Base: Spread the seasoned ground beef mixture evenly over the par-baked biscuit crust.
The Veggie Medley: Scatter the sliced bell peppers and onions evenly over the beef layer.
The Creamy Blanket: Using a spatula, carefully dollop and then spread the sour cream and cheese mixture over the vegetables. Try to seal the edges to lock in the layers below.
The Final Flourish: Artfully arrange the thin tomato slices on top of the creamy layer. Sprinkle with the remaining ½ cup of cheddar cheese and the sliced black olives (if using).

Step 5: The Grand Finale (Baking)

Place the assembled casserole in the preheated oven and bake for 25-30 minutes. The casserole is done when the edges are bubbly, the top is golden brown, and the biscuit crust is a deep golden brown. The vibrant colors of the peppers and tomatoes will peek through, making it a visually stunning dish.

Step 6: The Crucial Intermission (Cooling)

Remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period is non-negotiable. It allows the layers to set, making it much easier to cut clean squares and ensuring the serving holds its shape. It also prevents anyone from burning their mouth on scorching-hot filling!

Storage & Reheating

Refrigeration: Allow the casserole to cool completely before covering tightly with plastic wrap or transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Freezing: This casserole freezes quite well. Wrap individual portions or the entire cooled casserole (in a freezer-safe dish) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave in 60-second intervals until hot. For larger portions, reheat in a 350°F (175°C) oven for 15-20 minutes, covered with foil, until warmed through.

Customization & Tips

Spice it Up: Use a “Hot” taco seasoning mix, add a diced jalapeño to the beef layer, or use Pepper Jack cheese instead of Monterey Jack.
Meat Variations: Ground turkey or chicken can be substituted for the beef for a lighter version. For a true “Western” feel, use a 1:1 ratio of ground beef and spicy breakfast sausage.
Vegetable Swap: Feel free to add or substitute other veggies like sliced mushrooms or zucchini in the vegetable layer.
From-Scratch Option: If you don’t have canned biscuits, you can use a simple drop biscuit dough or even press out pizza dough for the crust.
Make-Ahead: You can assemble the entire casserole the night before, cover it tightly, and refrigerate it. When ready to bake, simply put the cold casserole directly into the preheated oven, adding 5-10 minutes to the baking time.

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients used and serving size.

Serving Size: 1/8 of the casserole
Servings Per Recipe: 8
Calories: ~680
Total Fat: 45g
- Saturated Fat: 21g
Cholesterol: 135mg
Sodium: 1280mg
Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 10g
Protein: 35g

The John Wayne Casserole is more than a meal; it’s an experience. It’s a tribute to hearty, American cooking that brings people together. With its bold layers and satisfying depth of flavor, it’s a dish that earns its legendary name, one delicious, comforting square at a time.