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Pioneer Woman Cowboy Casserole

Pioneer Woman Cowboy Casserole

The Pioneer Woman Cowboy Casserole is your go-to solution for a comforting, flavorful, and incredibly easy weeknight dinner. This hearty baked dish brings together simple ingredients for a satisfying meal that’s perfect for feeding a crowd or enjoying leftovers throughout the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 15 ounce can diced tomatoes undrained
  • 1 10.75 ounce can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup chopped fresh parsley optional, for garnish
  • to taste Salt
  • to taste freshly ground black pepper

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • Medium Bowl
  • 9x13 inch baking dish (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). In a large oven-safe skillet or a Dutch oven set over medium-high heat, add the ground beef. Break up the beef with a spoon and cook, stirring occasionally, until it’s browned and no longer pink.
    1 pound ground beef
  2. Once the beef is cooked, carefully drain off any excess grease from the skillet. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent.
    1 pound ground beef, 1 medium onion
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the undrained can of diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the skillet.
    2 cloves garlic, 1 15 ounce can diced tomatoes
  4. In a separate medium bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and well combined. This will form the luscious, binding sauce for your casserole.
    1 10.75 ounce can condensed cream of mushroom soup, 1/2 cup milk
  5. Pour the cream of mushroom soup mixture into the skillet with the beef and tomato. Stir well to combine all the ingredients. Season generously with salt and freshly ground black pepper to your taste. Remember that the soup can be salty, so you might want to taste before adding too much salt.
    to taste Salt, to taste freshly ground black pepper
  6. Reserve about 1/4 cup of the shredded cheddar cheese for topping. Add the remaining cheddar cheese to the skillet and stir until it's mostly melted into the mixture.
    1 cup shredded cheddar cheese
  7. Place the skillet (or transfer the mixture to a greased 9x13 inch baking dish if your skillet is not oven-safe) into the preheated oven. Bake for 20-25 minutes, or until the casserole is heated through and bubbly around the edges.
  8. Remove the casserole from the oven. Sprinkle the reserved 1/4 cup of shredded cheddar cheese evenly over the top. For an extra golden and melty topping, you can place the casserole under the broiler for 1-2 minutes, watching carefully to prevent burning.
    1 cup shredded cheddar cheese
  9. Let the Pioneer Woman Cowboy Casserole rest for about 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy this wonderfully comforting meal.
    1/4 cup chopped fresh parsley

Notes

Storing Leftovers: Once cooled, a Pioneer Woman Cowboy Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in a microwave for 1-2 minutes, or in a preheated oven at 350°F (175°C) for 15-20 minutes.