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Comfy Cowboy Casserole #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. A delishious, satisfying (somewhat) guilty pleasure that will warm your belly and your heart.”
READY IN:
1hr 25mins
SERVES:
6-8
YIELD:
1 Casserole/Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown beef and pork in skillet with a dash of salt and pepper (not in ingredient list). Drain, set aside.
  2. Cook bacon in skillet until crisp. Remove bacon and dry on paper towels, leaving bacon fat in skillet (approx. 3 tbsp.).
  3. Heat bacon fat until hot, not smoking. Add onion and pepper, and reduce heat. Cook, stirring often, until soft, then add garlic and continue to cook for 5 minutes.
  4. Add beef and pork to onion/pepper mixture in skillet, and heat through.
  5. Add heavy cream and cook on low until reduced by half. Stir in nutmeg.
  6. Add all cheeses, stirring into the mixture and remove from heat, stir until melted and set aside.
  7. Add crumbled bacon and stir, as to not let it get too "mushy.".
  8. Line a deep 9" pit plate or 8" X 13" casserole dish with Reynold's Wrap foin (non-stick preferred, but heavy duty will be just fine).
  9. Fill baking dish with meat mixture (if using crescents, skip to next step firts, then this return to this step).
  10. Remove biscuits (or crescents) from can and pinch together to form a full sheet (if using crescents, they can be used on the bottom of the pie or casserole dish, then return to prior step, then top with more crescents).
  11. Cover meat mixture with biscuit sheet, and brush very lightly with honey and top with a pinch of salt (not too much).
  12. Bake at 350 for approx 30 minutes (depending on oven and if you use crescents on bottom :45 minutes for crescent suppliment).

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