Cattle Drive Casserole — On a crisp October evening, I wrapped my hands around a warm baking dish and imagined a slow wagon train rolling through golden fields; that cozy, communal feeling is exactly what this casserole brings to the table.
Introduction
There’s a reason this Cattle Drive Casserole is a reader favorite: it’s comfort food with a seasonal twist, easy enough for busy weeknights and special enough for a fall potluck. If you love one-dish dinners that smell like home, you’ll enjoy how this casserole layers savory beef, hearty veggies, and a golden topping. For more inspiration on cheesy comfort bakes, see this roundup of cheesy dinner casseroles that warm the soul.
Ingredients for Cattle Drive Casserole
This recipe serves 6–8 and uses simple pantry staples. Use halal ground beef and your favorite shredded cheese for best results.
- 1 lb ground beef (halal)
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef or vegetable broth
- 1 cup shredded cheddar cheese
- 2 cups corn muffin mix
- 1 egg
- 1/2 cup milk
- 2 tbsp melted butter
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
If you enjoy ground beef casseroles with rice or want a similar weeknight option, try this cheesy ground beef and rice casserole for another cozy meal.
Step-by-step Instructions
To build your Cattle Drive Casserole, follow these friendly, beginner-tested steps.
- Preheat and prep
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the beef and veggies
- In a large skillet over medium heat, cook the ground beef until browned. Add the onion and bell pepper and cook until softened, about 5 minutes. Season with chili powder, smoked paprika, salt, and pepper. Drain any excess fat.
- Mix the filling
- Stir in the drained tomatoes, corn, cream of mushroom soup, and broth. Simmer 2–3 minutes to combine flavors. Taste and adjust seasoning. Spoon the mixture into the prepared baking dish. (If you like hands-off slow cooking, this filling also works great in a crockpot—see this crockpot hamburger potato casserole for similar methods.)
- Make the topping
- In a bowl, whisk the corn muffin mix, egg, milk, and melted butter until just combined. Sprinkle the shredded cheddar evenly over the beef filling, then gently dollop the corn muffin batter on top in spoonfuls. The batter will spread as it bakes.
- Bake
- Bake uncovered for 25–30 minutes, until the topping is golden and a toothpick inserted into the cornbread layer comes out clean. Let rest 5–10 minutes before serving.
Tips for Success
Small touches make a big difference when baking a Cattle Drive Casserole.
- Don’t overmix the muffin batter; gentle mixing keeps the topping light.
- If the top browns too quickly, tent with foil for the last 10 minutes.
- For extra flavor, sauté the veggies in a little butter before adding to the beef.
- Use freshly shredded cheese for better melt and texture.
- For a lighter version, swap half the corn muffin mix with whole-grain cornmeal.
If you want to build layers of flavor like a pro, try techniques from this French onion chicken orzo casserole to enhance your vegetable base.
Possible Variations
Cattle Drive Casserole is versatile—here are ideas to customize it for holidays and dietary needs.
- Gluten-free: Use a certified gluten-free corn muffin mix and check soup labels for gluten-free certification.
- Vegetarian: Replace beef with crumbled firm tofu or a plant-based ground substitute and use vegetable broth.
- Streusel topping: Mix 1/2 cup flour (or gluten-free flour), 1/3 cup brown sugar, 1/4 cup cold butter, and 1/2 cup oats; sprinkle over the cheddar for a sweet-savory crumble.
- Cheesy twist: Stir pepper jack into the cheddar for a spicy kick.
- Fancy holiday version: Add cooked diced potatoes and mushrooms for a heartier casserole reminiscent of a comfort-food feast—see ideas in this Neiman Marcus chicken casserole for inspiration on richer toppings.
Storing and Reheating Cattle Drive Casserole
- Refrigerator: Cool completely, cover tightly, and store up to 3 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 350°F (175°C) oven for 15–20 minutes until warmed through. If the top loses crispness, broil for 1–2 minutes to refresh the crust.
Conclusion
If you’d like another trusted take on this classic casserole, check out the original inspiration at Cattle Drive Casserole – The Country Cook for more tips and serving ideas.
FAQs
Q: What is Cattle Drive Casserole?
A: Cattle Drive Casserole is a layered, baked dish typically made with ground beef, vegetables, a creamy soup-based sauce, shredded cheese, and a corn muffin or cornbread topping—perfect for fall gatherings.
Q: Can I freeze Cattle Drive Casserole?
A: Yes — freeze fully cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating in the oven for best texture.
Q: How can I make this casserole gluten-free?
A: Use a certified gluten-free corn muffin mix and verify that canned soups or broth are gluten-free. Alternatively, make a homemade cornbread topping using gluten-free flour or cornmeal.
Q: Can I prepare Cattle Drive Casserole ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking from chilled.
Cattle Drive Casserole
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: None
Description
Cattle Drive Casserole is a comforting one-dish dinner made with savory ground beef, hearty vegetables, and a delicious cornbread topping, perfect for cozy gatherings.
Ingredients
- 1 lb ground beef (halal)
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef or vegetable broth
- 1 cup shredded cheddar cheese
- 2 cups corn muffin mix
- 1 egg
- 1/2 cup milk
- 2 tbsp melted butter
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the ground beef in a large skillet over medium heat until browned. Add the onion and bell pepper and cook until softened, about 5 minutes. Season with chili powder, smoked paprika, salt, and pepper. Drain any excess fat.
- Stir in the drained tomatoes, corn, cream of mushroom soup, and broth. Simmer 2–3 minutes to combine flavors. Taste and adjust seasoning. Spoon the mixture into the prepared baking dish.
- Whisk the corn muffin mix, egg, milk, and melted butter in a bowl until just combined. Sprinkle the shredded cheddar evenly over the beef filling, then gently dollop the corn muffin batter on top in spoonfuls.
- Bake uncovered for 25–30 minutes, until the topping is golden and a toothpick inserted into the cornbread layer comes out clean. Let rest 5–10 minutes before serving.
Notes
For best results, do not overmix the muffin batter; this keeps the topping light. If the top browns too quickly, tent with foil for the last 10 minutes. Use freshly shredded cheese for improved melt and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American