Classic Cattle Drive Casserole
This classic cattle drive casserole is a hearty and flavorful dish, combining seasoned ground beef, a creamy sauce, and your choice of noodles or potatoes, topped with melted cheese.
Equipment
- large skillet or Dutch oven
- 9x13 inch baking dish
- Measuring cups and spoons
Ingredients
Meat & Vegetables
- 1 lb ground beef 80/20 lean
- 1 medium onion chopped
- 2 cloves garlic minced
Sauce
- 1 can condensed cream of mushroom soup 10.75 ounce
- 1 can condensed cream of chicken soup 10.75 ounce
- 1 cup milk
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper to taste
Starch & Cheese
- 3 cups cooked egg noodles or sliced cooked potatoes about 3 medium potatoes
- 1 cup shredded Colby Jack cheese plus more for topping
Garnish (Optional)
- Fresh parsley chopped
Instructions
Prep & Cook
- Brown the ground beef in a large skillet, then drain excess grease. Add chopped onion and minced garlic and cook until the onion softens for 5-7 minutes.
Make the Sauce
- Stir in both condensed soups, milk, undrained diced tomatoes, chili powder, and cumin until smooth. Season the sauce with salt and pepper to your liking.
Combine Ingredients
- Gently fold in the cooked egg noodles or potatoes and 1 cup of shredded Colby Jack cheese, ensuring even distribution.
Assemble & Bake
- Transfer the mixture to a 9x13 inch baking dish and sprinkle generously with the remaining Colby Jack cheese. Bake at 375°F (190°C) for 25-30 minutes, or until hot, bubbly, and golden.
Serve
- Let the casserole rest for 5-10 minutes before serving, and garnish with fresh chopped parsley if desired.
Notes
For a richer flavor, consider using a good quality beef broth instead of milk in the sauce. If you prefer a topping with more crunch, you can mix some crushed crackers or breadcrumbs with melted butter and sprinkle over the cheese before baking.