Dinner

Cowboy Brisket Casserole Recipe

ByHugo Harnd November 27, 2025November 27, 2025

Introduction

Cowboy Brisket Casserole is a hearty and savory dish that combines tender brisket with cheesy cornbread and flavorful beans. Perfect for a comforting family meal, this casserole layers classic BBQ flavors with easy-to-make ingredients.

A close-up image shows a cheesy cowboy brisket casserole with a rich, golden yellow melted cheese layer on top, dotted with small green onion pieces and dark, crispy burnt bits. Underneath, there is a thick layer of savory brisket chunks that are dark brown and tender-looking, mixed with vibrant brown beans covered in gooey melted cheese. A piece of the casserole is being lifted by a spatula, showing the dense, textured base crust that is light brown and slightly crumbly. The casserole is set on a white dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 8.5 oz box corn bread
1 egg
1/3 cup milk
1 cup cheddar cheese, divided
1 lb chopped or pulled brisket (or pulled pork or BBQ chicken)
1/4 cup barbecue sauce
1 12 oz bag frozen sweet corn or 1 15 oz can corn, drained
1 15 oz can ranch style beans (chili beans), drained

Instructions

Step 1: Preheat oven to 400 degrees Fahrenheit.
Step 2: Spray a 9 x 13-inch casserole dish with nonstick spray.
Step 3: Prepare the cornbread according to package instructions using milk and egg, then stir in 1/2 cup of cheddar cheese.
Step 4: Spread the cornbread batter evenly on the bottom of the casserole dish.
Step 5: Heat the frozen corn for 5-6 minutes or drain the canned corn.
Step 6: Evenly spread the corn over the cornbread in the casserole dish.
Step 7: Bake for 15 minutes.
Step 8: Remove the casserole and poke holes about 1 inch apart throughout the cornbread.
Step 9: While baking, shred or chop the brisket and mix it with barbecue sauce.
Step 10: Drain the ranch style beans and pour them over the cornbread layer.
Step 11: Spread the sauced brisket evenly on top of the beans.
Step 12: Bake for an additional 10-15 minutes, until the cornbread turns golden brown.
Step 13: Sprinkle the casserole with green onions and the remaining 1/2 cup cheddar cheese.
Step 14: Serve immediately and enjoy.

Tips & Variations

Use pulled pork or BBQ chicken as alternatives for the brisket for different flavors.
Adding diced jalapeños to the cornbread mixture can add a spicy kick.
Top with sour cream or extra barbecue sauce before serving for added richness.
Use fresh corn kernels when in season for a sweeter taste.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes.

How to Serve

A baked dish in a white ceramic rectangular baking dish with two small handles is shown. The dish has one main layer of melted cheddar cheese that is golden yellow with some darker browned spots, scattered with dark, crispy pieces of what looks like charred meat or mushrooms. Green bits of chopped scallions are sprinkled evenly on top, adding a fresh pop of color. The edges of the dish show some slightly burnt cheese and browned bits, giving a rustic look. The dish sits on a white marbled surface, and beneath it is a blue and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. Bake it within 24 hours for best results, adding a few extra minutes to the baking time if baking chilled.