What Is “John Wayne Casserole”?
Origins & Evolution
The original “John Wayne Casserole” recipe was contributed by John Wayne (the actor) to a 1979 charity cookbook Cooking with Love from Cara and Her Friends. That original recipe was a simple egg‑and‑cheese casserole (no meat).
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Over time, especially in Mississippi and Southern U.S. cafeterias (notably at the University of Mississippi Medical Center, nicknamed “The Duke”), the recipe evolved into a hearty meat‑and‑cheese casserole with a biscuit or crust base featuring ground beef, taco seasoning, vegetables, sour cream / mayonnaise, and various cheeses.
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deepsouthdish.com
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Deep South Dish calls the Mississippi‑style version “Tex‑Mex style casserole … layered between a biscuit crust … topped with a sour cream and cheese sauce and finished with a cornbread topping.”
deepsouthdish.com
CooksInfo preserves the original meatless version from Wayne: a cheese + jalapeno + egg bake.
CooksInfo
So today, “John Wayne Casserole” usually refers to one of two major styles:
Original “egg & cheese / jalapeno” style (the Wayne‑donated version)
Texas / Mississippi style meat version with biscuit crust / layers
In this guide, I’ll give you both versions (the classic and the modern meat version) plus variations so you can choose or adapt.
Classic John Wayne Casserole (Egg & Cheese / Jalapeno Version)
Ingredients
(Makes ~8 servings)
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1 can jalapeño chiles, chopped (≈ 4½ oz)
1 lb Monterey Jack cheese, grated
1 lb sharp Cheddar cheese, grated
4 eggs, separated
⅔ cup evaporated milk
1 tablespoon flour
½ teaspoon salt
Cayenne pepper (a pinch or to taste)
2 tomatoes, sliced (added mid-bake)
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Method & Notes
Preheat oven to 350 °F (≈ 180 °C).
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Spray or butter a 2‑quart / 2 L ovenproof dish.
Drain and chop the jalapeño chiles; combine with grated cheeses and place evenly in the bottom of the prepared dish.
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In a bowl, beat together egg yolks, evaporated milk, flour, salt, and a few pinches of cayenne.
Whip the egg whites separately until soft peaks form; fold the egg‑yolk mixture gently into the whites.
Pour this egg mixture over the cheese + chile layer. Poke holes here and there so the custard seeps through the cheese.
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Bake for ~40 minutes. Remove briefly, arrange tomato slices atop, then bake another 10–15 minutes. Serve hot.
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Tips / Insights
Because this version is custardy more than a layered casserole, proper folding and gentle handling of egg whites is key to avoid deflation.
The tomato topping is added near the end so it doesn’t overcook or water down the dish.
If you prefer more vegetables, you can add diced bell peppers or onions—but that drifts toward the evolved version.
Modern Texas / Mississippi‑Style John Wayne Casserole (Meat + Biscuit / Crust Version)
This is the version many people think of when they refer to “John Wayne Casserole” today—layered, meaty, cheesy, with a biscuit (or crust) base, and a creamy topping.
Typical Ingredients (Composite from multiple sources)
The following ingredients are drawn from multiple variants (Deep South Dish, Allrecipes, CDKitchen, Lana’s Cooking) and combined into a “master style” version.
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Crust / Base
2 cups baking mix (Bisquick or similar) (or biscuit mix)
~⅔ cup water (adjust per mix instructions)
(Optional variant: use canned biscuit dough instead of mix)
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Meat / Filling Layer
2 lbs ground beef (or ground turkey)
1 (1‑ounce) packet taco seasoning (or homemade equivalent)
~¾ cup water
1 medium onion, diced
1 red bell pepper, diced
1 (10‑ounce) can diced tomatoes with green chiles (e.g. Rotel)
1 (4‑ounce) can green chiles (optional)
1 cup corn (optional in some variants)
Salt & pepper to taste
Creamy Cheese / Sauce Layer
½ cup sour cream
½ cup mayonnaise
Half (or more) of the shredded cheddar cheese (divided)
(In some recipes, cream cheese is also used)
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Topping / Final Cheese
Remaining cheddar cheese
(Optional) Sliced tomatoes or jalapeños to top before baking
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Step‑by‑Step Instructions (Modern Version)
Below is a detailed process with rationale, timing, and layering.
1. Preheat & Prepare Pan
Preheat oven to 325 °F (≈ 163 °C) (many variants use this temperature)
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Grease or spray a 9×13‑inch (or comparable) baking dish.
2. Make Crust / Base
In a bowl, mix the baking or biscuit mix with the specified water to form a soft dough (per package instructions or variants).
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Press this dough evenly into the bottom of the baking dish, and up the sides about ½ inch (or as desired).
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In some variants, the crust is partially baked first (par-baked) for ~10–15 minutes to set before adding layers. (Lana’s Cooking suggests this)
Lana's Cooking
3. Cook the Meat & Vegetable Filling
In a skillet over medium-high heat, brown the ground beef. Drain off excess fat.
Add onion, bell pepper, and sauté until soft.
Stir in taco seasoning + water, bring to boil, reduce heat, simmer until thickened.
Fold in diced tomatoes + green chiles (and optional corn). Remove from heat.
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4. Layering
On top of the pressed crust, distribute the meat-vegetable mixture evenly (use a slotted spoon if there's excess liquid).
If desired layer in green chiles or extra vegetables.
In a separate bowl, mix together sour cream + mayonnaise + part of the cheddar cheese + half the onion / pepper mixture (some variants) to form a creamy sauce.
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Spread this creamy mixture over the meat layer.
Top with the remaining cheddar cheese.
Optionally add sliced tomatoes or jalapeños on top before baking.
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5. Bake
Place in the oven and bake uncovered for 30–35 minutes or until the edges of the crust are lightly browned and the cheese is bubbly and golden.
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Some variants bake longer or lower heat (e.g. 325 °F for more time) to prevent overbrowning.
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Let rest ~5–10 minutes before slicing—this helps it hold shape.
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Full “Mega” Version (Combining Classic + Modern Elements)
Because this casserole has many versions, here is a comprehensive “mega version” that lets you choose or include components. Use the steps below and pick which variant(s) you want.
Ingredients (Mega Version)
Crust / Base:
2 cups biscuit / baking mix
~⅔ cup water (or per mix)
(Optional) canned biscuit dough alternative
Meat Layer (optional for meat version):
2 lbs ground beef (or ground turkey)
1 packet taco seasoning
¾ cup water
1 medium onion, diced
1 red bell pepper, diced
1 (10 oz) can diced tomatoes with green chiles (e.g. Rotel)
1 (4 oz) can green chiles (optional)
1 cup corn (optional)
Cream / Cheese / Sauce Layer:
½ cup sour cream
½ cup mayonnaise
Part of the cheddar cheese (½ of total)
(Optional) cream cheese
(Optional) chopped onion / peppers
Top Cheese Layer:
Remaining cheddar cheese
Optional: sliced tomato or jalapeños
Classic Egg & Cheese (alternate or foundational layer):
1 can chopped jalapeños
1 lb Monterey Jack cheese
1 lb Cheddar cheese
4 eggs, separated
⅔ cup evaporated milk
1 tablespoon flour
½ teaspoon salt
Cayenne to taste
2 tomatoes, sliced (added late)
Method (Mega)
Preheat oven and prepare baking dish, greasing it well.
Form crust with biscuit mix + water, press into dish. Optionally par-bake for ~10–15 minutes.
Cook meat + onion + bell pepper; drain fat, add taco seasoning + water, simmer until thickened. Stir in diced tomatoes and green chiles (and corn if using).
Mix sour cream + mayo + half cheese + any optional cream cheese or spices into a creamy sauce.
Spread meat layer over crust.
Spread creamy sauce over meat.
Sprinkle remaining cheese and optional toppings (tomato, jalapeno).
Bake ~30–35 minutes (or longer if you par-baked crust).
If including the classic version, you could layer the egg & cheese custard layer (or do a hybrid).
Remove, rest, slice, and serve.
Tips, Variations & Troubleshooting
Because this recipe has many variants and people adapt, here are tips, common pitfalls, and creative ideas.
Tips for Success
If crust is too wet or soft, par-bake before layering to help set.
Drain meat well so filling isn’t too runny.
Use a slotted spoon when layering to minimize liquid transfer.
Don’t overfill — leave room for cheese melt and bubbling edges.
Let rest after baking so the casserole firms up, making slicing cleaner.
Adjust spice levels — omit jalapeños if you prefer milder.
Use freshly shredded cheese (not packaged) for better melt and texture.
Use biscuits or biscuit mix if baking mix is not available, following directions to press into crust.
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Variations & Flavor Twists
Vegetarian version: omit meat and add beans (black beans, pinto beans), or use meat substitute.
Cornbread crust: replace biscuit crust with cornbread batter (Deep South Dish notes this version)
deepsouthdish.com
Spicy version: increase jalapeños, use hot Rotel or extra taco seasoning
Creamier version: increase sour cream, add cream cheese, or fold in some Mexican crema
Different cheeses: use Pepper Jack, Colby, Monterey Jack, or a blend
Extra veggies: add diced zucchini, mushrooms, or spinach in the meat layer
Layered enchilada style: alternate crust / meat / cheese / sauce layers
Make it ahead / freezer friendly: many sources note that John Wayne casserole freezes well (Allrecipes says you can freeze up to 3 months)
Allrecipes
Common Problems & Fixes
Problem Cause Fix / Prevention
Crust is soggy or undercooked Too much moisture, no par-bake, too heavy filling Par-bake crust, reduce liquid, drain meat
Filling too runny / leaks Meat mixture not thickened, layering too much liquid Use reduced tomato / chiles or drain juice, thicken meat filling
Cheese doesn’t melt cleanly Low oven heat, cheese quality Use higher melt cheeses, bake until cheese is bubbly
Casserole falls apart when serving Not rested, too loose crust Let rest for 10–15 minutes, cut when cooled slightly
Too spicy / heat overpowers Excess jalapeños or seasoning Reduce spicy components or omit them
Crust overbakes / browns too fast Oven too hot or baking time too long Use moderate oven (325 °F), cover edges with foil if browning early
Historical / Cultural Notes & Lore
The AllRecipes entry describes the popular (meat + biscuit) version and notes the evolution from the original Wayne recipe.
Allrecipes
Deep South Dish argues the biscuit‑crust, Meaty Tex-Mex version became popular via cafeteria / buffet traditions in the South.
deepsouthdish.com
CooksInfo preserves Wayne’s original “egg, cheese & jalapeño” variation.
CooksInfo
If you like, I can produce a chef’s 1‑page version, or a metric / imperial conversion, or even a video walkthrough for whichever variant (classic or meat) you want to try. Which version would you prefer me to finalize for you?
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