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Cowboy Brisket Casserole

  • Author: Stephanie Pass
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x


Love barbecue? Then you might just love this hearty casserole with brisket and sweet barbecue corn!


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


  1. Preheat oven to 400 degrees.
  2. Spray a 9 x 13 casserole dish with nonstick spray.
  3. Make corn bread according to package with milk and egg, and then add 1/2 cup of cheddar cheese.
  4. Spread it on the bottom of the casserole dish.
  5. Heat up the package of frozen corn for 5-6 minutes OR Drain a can of corn.
  6. Then, top the cornbread with the corn.
  7. Bake for 15 minutes.
  8. Poke holes 1 inch apart throughout the cornbread when it comes out of the oven.
  9. While the casserole is baking, shred or chop the brisket and mix it with barbecue sauce.
  10. Drain the can of ranch style beans and pour over the top of the cornbread.
  11. Then, top it with the brisket.
  12. Bake for an additional 10-15 minutes to get that cornbread to a golden brown color.
  13. Top with green onions and 1/2 cup of cheddar cheese.
  14. Serve immediately.
  • Category: Casserole
  • Cuisine: American

Keywords: cowboy casserole, brisket casserole, barbecue casserole, cowboy brisket casserole

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