Cornbread Casserole with Ground Beef and Cream of Mushroom Soup is a quick and easy one-pan meal for any weeknight. Full of flavor and layers, this comfort food dish will be a new go-to in your dinner rotation.

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One Skillet Cornbread Casserole with Ground Beef

Cornbread and Cornbread Casserole are two of the most infamous cast iron skillet dishes one could make. But what happens when you don’t feel like making more of a mess in the kitchen and still have to get the hungry family fed? One skillet meal for the win, my friend! Yes, I could have simply made a cheesy, beefy dish with a side of cornbread, but there’s something about a one-stop-shop casserole that is just… easier, more inviting, and more comforting. I don’t know. Perhaps it’s just the perfect place to hide extra veggies and cheese. I’m okay with that, too.

SO, here we have it. A combination of skillet cornbread and shepherd’s pie. Dig in and enjoy!

Close-up of a cornbread casserole with ground beef containing a portion of cornmeal pudding mixed with beef and vegetables, topped with garnished parsley leaves. A wooden spoon is partially visible in the dish.

Ingredients for Beefy Cornbread Casserole

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

Ground Beef
Onion
Green Pepper
Mushrooms
Cream of Mushroom
Shredded Cheese
Seasonings
Cornmeal
Eggs
Buttermilk
Baking Soda
Sugar
Sour Cream

Ingredients for cooking on a wooden surface, including shredded cheese, ground meat, salt, chopped green peppers, mushrooms, onions, eggs, cream of mushroom soup, spices, and milk.

How to Make this Ground Beef Casserole with a Cornbread Crust

Step 1: Start by sauteing the ground beef and drain off excess grease. Add in the diced onion, green pepper, and mushrooms. Allow them to sauté for about 5 minutes before adding in the seasonings. Once the vegetables are tender, remove the skillet from the stovetop and stir in a can of condensed Cream of Mushroom soup.

A cast iron skillet on a wooden surface contains cooked ground meat, chopped mushrooms, diced onions, and various spices. An orange cloth is placed beside the skillet.

Step 2: Now, make the cornbread topping by making standard cornbread. Use the entire recipe if using a 12-inch skillet or larger. Whisk all the dried ingredients together, followed by all the wet ingredients. Whisk well and allow to sit to the side to thicken slightly.

Ingredients for a batter are laid out on a wooden surface. They include a bowl of dry mix, a measuring cup with milk, two eggs in a small bowl, and a ramekin with a white substance.

A glass bowl of yellow dry ingredients and liquid being mixed with a metal whisk on a wooden surface.

Step 3: Top the beef mixture with shredded cheese, mozzarella, or cheddar, and then pour the cornbread batter right on top. It will smooth out on its own, and you may hear a bit of a sizzle as the batter hits the hot sides of the skillet.

A cast iron skillet filled with a mixture of ground meat and vegetables, topped with shredded cheese, is placed on a wooden surface next to an orange napkin.

A round, yellow cornbread batter in a cast iron skillet rests on a rustic wooden surface, with an orange cloth partially underneath.

Step 4: Transfer to a hot oven and bake at 450F for 20-25 minutes. Use a knife or a toothpick to ensure the cornbread is cooked through. Allow to sit on the stovetop for a few minutes so it all firm up and holds together.

An overhead view of cornbread casserole with ground beef with a serving spoon, a slice served on a white plate with parsley garnish, and two forks on a wooden table.

Best Beef for Ground Beef Casserole

Typically, I go with 80/20 ground beef. Yes, there is much more fat, but that also means more flavor! Not only that, but the butcher at my local grocer advises that for the best meat with no secret additives, always get the 80/20. I don’t know much more than that, but I trust him. Also, you can swap out ground beef for ground chicken, ground turkey, ground venison, or even ground pork.

Why cook the ground beef first?

Cooking the ground beef in the first step will ensure you can strain off the excess grease and ensure the ground beef is cooked all the way through. We aren’t using any binder, and this isn’t a Meat Loaf, so we want to make sure it’s cooked thoroughly.

cornbread casserole with ground beef topped casserole with meat and vegetables on a white plate with a fork, garnished with parsley, and next to a baking dish with a wooden spoon.

What to serve with beefy casseroles

Since this is a one-skillet meal, you really don’t have to serve anything with it! However, a side salad or extra dose of cooked veggies is always a welcomed addition to hearty meals like this one.

Of course, every meal needs a dessert and you’ll love this Apple Crostata.

Cornbread Casserole with Ground Beef Storage & Reheating Tips

Leftovers can be stored in an airtight container in the fridge for about five days. Stored in a freezer-safe container that is also airtight, they can be frozen for about three months. To reheat in the oven, tent with foil to prevent browning but to keep moisture in, and add it to a 325F oven for about 20-30 minutes if reheating from frozen.

Equipment

Finally, I want to leave you with other easy options for a quick, comforting meal.

Close-up of a casserole dish containing a portion of cornmeal pudding mixed with beef and vegetables, topped with garnished parsley leaves. A wooden spoon is partially visible in the dish.

Cornbread Casserole with Ground Beef

Cornbread Casserole with Ground Beef and Cream of Mushroom Soup makes for a quick and easy one skillet meal any weeknight. Full of flavor and layers, this comfort food dish is going to be a new go-to in your dinner rotation.

Author: Paula

5 from 1 vote

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Save To Your Recipe Box

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 10 people

Equipment

Ingredients

Ground Beef Mix

2 pounds ground beef
1 white onion diced
1 green pepper diced
8 ounces mushrooms diced
1 Tablespoon Italian herb seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
10.5 ounces cream of mushroom soup
2 cups cheddar cheese shredded

Cornbread Topping

2 cups cornmeal yellow
1 Tablespoon granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
2 eggs
2 Tablespoons sour cream

Instructions

Preheat the oven to 450F.
To a large skillet over medium heat, brown the ground beef. Once done cooking, drain any excess grease. This will take about 10 minutes.
Add the diced onions, peppers, and mushrooms to the skillet back over medium heat. Sauté for 5 minutes before adding the seasonings. Stir and cook for another 5 minutes before adding the condensed cream of mushroom.
While the meat and vegetables are cooking, whisk together the dry ingredients for the cornbread topping in a large bowl. Then add the wet ingredients and whisk until combined.
Once the condensed cream of mushroom has been stirred in, turn off the heat on the stove. Evenly spread the shredded cheese on top before pouring the cornbread batter over the entire mixture. Sizzling on the edges may occur.
Place into the preheated oven for 20-25 minutes until the cornbread is cooked all the way through as tested with a toothpick or knife. Serve and enjoy!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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One Comment

Jody Hagedorn says:

08.29.24 at 3:33 pm

Without the Italian herbs and with the addition of a can of Mexican or Fiesta Corn, my Mom started making this in the 70s and 50 yrs later (35 married), it is STILL my husbands fav. He prefers it without the Cornbread topping though (says it is drying) & served w roasted potatoes and salad. My Mom made it w/o cornbread also we had tater tots. Lol, the Only time we got Tater Tots. Delicious all ways.