Cowboy Casserole
With a focus on wholesome ingredients, this Cowboy Casserole is a nod to classic comfort food with a twist. It’s a nod to the rustic, wild spirit of the frontier, capturing the essence of a bygone era when food was both the fuel for the day’s work and a source of communal joy.
The bison meat adds a rich, full-bodied flavor to the casserole without the heaviness often associated with red meat. This lean protein is not only tasty but also comes with a host of health benefits, including being a great source of iron and B vitamins while being lower in calories and fat.
In this casserole, every ingredient is chosen for its contribution to the final taste, from the savory bison to the fresh vegetables and the perfectly baked biscuit topping. It’s a dish that’s robust and full of life, perfect for those who appreciate the unique flavors of the West and seek to bring a touch of cowboy culture to their dinner table. One thing is for sure, this dish proves that a meal doesn’t need to be complex to be genuinely satisfying and nutritionally balanced.
Cowboy Casserole
Ingredients
- 32 oz Great Range Bison steak for stew meat
- 2 tablespoons butter - plus more for greasing
- 1 cup onion - chopped
- 1 cup cherry tomatoes - halved
- 2-3 green onions - chopped, plus more for topping
- 1/2 cup roasted red peppers - drained
- 2 tablespoons garlic - minced
- 2 cans flaky biscuit dough - each biscuit chopped into quarters
- 1 1/2 cups cheddar cheese - crumbled
For the Sauce
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon liquid smoke - optional
- 2 tablespoons fresh cilantro - chopped
- 1 tablespoon red pepper flakes - or to taste
Instructions
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In a large skillet, melt the butter over medium-high heat, add the bison steak pieces, and stir until most of the meat is seared and starting to cook through.
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Stir in the onion, cherry tomatoes, green onions, roasted red peppers, and minced garlic. Sauté until the onions are tender and the tomatoes have released most of their moisture, about 5-10 minutes. The pan will have liquid in it – continue to simmer until the liquid has cooked down by about half, another 5-10 minutes. Remove from the heat and set aside to cool.
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Meanwhile, whisk together the sour cream, mayonnaise, liquid smoke if using, cilantro, and red pepper flakes. Leave at room temperature while preparing the casserole.
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Preheat the oven to 400°F (200°C). Grease a 9x13-inch casserole dish with butter. Cut the biscuit dough into quarters and arrange half in an even layer in the bottom of the dish.
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Spread about half of the bison mixture on top of the biscuits in the dish. Sprinkle with about half of the cheese crumbles. Add the next layer of biscuit quarters followed by the remaining bison mixture and cheese. Pour half of the sauce over the top of the casserole. Reserve the remaining sauce for serving.
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Loosely cover the casserole with aluminum foil to prevent the top from burning. Place the casserole on the center rack of the oven and bake for 30 minutes, covered. Then uncover and continue to bake for another 10-15 minutes, or until the center of the casserole is puffed up and cooked through.
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Allow the casserole to rest for 10-15 minutes after removing from the oven to fully set. Serve with a drizzle of the reserved smoky sour cream sauce. Enjoy!
Recipe Notes
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