John Wayne Casserole

Add Preferred Source

This has to be the world’s best casserole. It seriously ticks all the boxes: it’s beefy, cheesy, a bit spicy, and loaded with flavor. Plus, this is a no-pasta casserole. Instead, it’s made with Bisquick, and this tasty layer holds up all the rest of the goodies in this amazing John Wayne Casserole.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosures.

With 2 teens in the house, we eat casseroles often. My son, eats and eats and eats, so casseroles are economical and an easy way for me to fill him up without cooking all day. The whole family loves this John Wayne Casserole because it has familiar Tex-Mex flavors, a bit of spice, and loads of tasty flavors.

This is an easy layered casserole, and the whole thing finishes cooking in the oven in about 30 minutes. You make it in a 9×13-inch casserole dish, so it makes plenty for the family, even if you have hungry teenagers in the house.

It’s also a vintage casserole recipe that’s come back into culinary fashion. Bisquick has been around since the 1930s, and it didn’t take long for someone to incorporate it into a casserole. 

Like all my casseroles, there is no canned soup in this casserole. Just honest-to-goodness ingredients and loads of flavor. I just know you’ll love it as much as we do!

History

The origins of the John Wayne Casserole date back to the 1970s. It is said to have been created from a recipe that John Wayne himself contributed to a cookbook published as a fundraiser for the American Cancer Society. This recipe, with its cowboy-style, Tex-Mex influences, quickly became popular for its easy preparation and crowd-pleasing flavors. Since then, it has remained a beloved dish in American home cooking, celebrated for its hearty and comforting qualities.

Ingredients

• Bisquick baking mix – I use Bisquick, but you could use any other brand of all purpose baking mix.
• Water
• Cooking oil – I prefer olive oil, but vegetable oil works fine.
• Onion – Yellow or white; use what you have.
• Ground beef – Use lean beef to avoid excess grease in the casserole.
• Ground cumin, chili powder, garlic powder, onion powder – Make sure your spices are fresh; old spices will make the flavor flat.
• Bell pepper – I like green bell pepper here, but any color works; for heat, a jalapeno can be used.
• Rotel tomatoes – Use mild or original based on your spice preference.
• Tomato – I use Roma tomatoes; they’re meatier and won’t add excess water.
• Frozen corn niblets – Thawed before adding to prevent excess liquid.
• Canned green chilis – One 4.5-ounce can is enough; more can overpower the casserole.
• Cream cheese – Full fat cream cheese has the best flavor and texture.
• Mayonnaise – Use full fat mayo so that your sauce doesn’t break.
• Cheddar cheese – I use sharp or extra-sharp for best flavor.

How To Make John Wayne Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your oven to 375°F and lightly spraying a 9×13-inch baking dish with nonstick cooking spray. I like using a silicone brush to coat the dish evenly so nothing sticks.

In a large bowl, combine the Bisquick mix with 1 cup of water. Stir until well combined and set aside. Using a rubber spatula helps get every bit of the mixture mixed smoothly.

Heat a large skillet over medium heat and add the onions with a splash of cooking oil. Sauté for 4 to 5 minutes, stirring occasionally, until the onions start to soften.

Add the ground beef to the skillet with the onions. Break it up as it cooks and continue cooking until fully browned. Drain off any excess fat for a lighter casserole.

Season the beef with cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together and cook for 2 to 3 more minutes to let the spices bloom. Transfer the beef mixture to a separate bowl and set aside.

In the empty skillet, combine the drained Rotel tomatoes, diced bell peppers, corn niblets, fresh tomatoes, and canned green chilies. Heat over medium heat, stirring occasionally, until warmed through. This builds a delicious layered flavor for your casserole.

In a separate bowl, mix the softened cream cheese, mayonnaise, and 2 cups of cheddar cheese until smooth and creamy. A hand mixer or sturdy whisk works perfectly for this step.

Spread the Bisquick dough mixture evenly into the bottom of the prepared baking dish. I like using an offset spatula to smooth it out into an even layer.

Layer the cooked ground beef mixture on top of the Bisquick base, followed by the heated tomato and vegetable mixture.

Spread the cream cheese, mayo, and cheddar mixture over the top and finish by sprinkling the remaining cheddar cheese evenly across the casserole.

Bake at 375°F for 30 to 35 minutes, or until the bottom layer has set and the casserole is hot throughout. Let it rest for a few minutes before serving so the layers hold nicely.

Serve warm and enjoy every cheesy, savory bite.

Chef Jenn’s Tips

• You can use any ground meat in this recipe. Try it with ground turkey or chicken, or even sausage.
• I love a dollop of sour cream on top – it adds a pop of freshness!
• Don’t hesitate to customize the spice levels to your liking. More chili powder or a dash of cayenne pepper can kick it up a notch.

Make It A Meal

John Wayne Casserole is a feast in itself, but it can be turned into an even more satisfying meal with a few simple additions. A side of crisp green salad or roasted vegetables can balance the richness of the casserole. For a heartier meal, serve with a side of garlic bread.

Storage

This casserole stores wonderfully, making it great for leftovers or meal prep. Keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until heated through. Always ensure the casserole is covered while reheating to retain moisture.