If you’re craving something cozy, cheesy, and downright satisfying, Dolly Parton’s 5-Ingredient Casserole is your answer. This beloved Southern classic comes together with just a few pantry staples and delivers rich, creamy comfort in every bite. Whether you’re feeding a hungry family or just want to whip up something simple on a busy weeknight, this casserole will hit the spot. It’s no surprise Dolly loves it—it’s got that same down-home warmth and heart she’s famous for!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
This casserole keeps things simple, but each ingredient brings a little magic to the dish. Here’s a quick look at what you’ll need:
- Ground beef – Lean ground beef adds hearty flavor and protein. For an even leaner option, ground turkey or chicken works too.
- Whole kernel corn – Sweet, juicy corn adds color, texture, and a hint of sweetness. Make sure to drain it well before mixing.
- Cream of mushroom soup – This creamy soup is the secret to that rich, comforting base. You can substitute with cream of chicken or celery for a twist.
- Cheddar cheese – Melted cheese brings everything together with gooey, golden perfection. Sharp cheddar gives it bold flavor, but feel free to mix in Colby or Monterey Jack.
- Biscuit baking mix (like Bisquick) – This forms a soft, golden crust that’s both fluffy and slightly crisp on top.
Instructions
Preheat and prepare your dish.
Set your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish, or something similar in size. A glass or ceramic dish works best for even baking.
Brown the beef.
In a medium skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain off any excess fat—this keeps the casserole from getting greasy.
Mix the filling.
In a large bowl, stir together the cooked beef, drained corn, and cream of mushroom soup. Give it a good mix until everything is nicely coated and combined.
Assemble the layers.
Spoon the beef mixture evenly into your prepared baking dish. Spread it out so every corner is filled. Then sprinkle the shredded cheddar cheese generously on top.
Add the biscuit topping.
In a small bowl, combine the biscuit baking mix with just enough water—about 1/3 cup—to form a thick, drop-style batter. It should be scoopable but not runny. Drop spoonfuls of the batter evenly over the top of the cheese. Don’t worry about covering everything—the biscuits will spread and puff as they bake.
Bake to golden perfection.
Slide the dish into your preheated oven and bake uncovered for 25 to 30 minutes. You’ll know it’s done when the biscuit topping is golden brown and cooked through, and the filling is bubbling at the edges.
Cool slightly and serve.
Let the casserole sit for 5–10 minutes before serving. This gives the filling a chance to set and makes it easier to slice and scoop.
Tips and Tricks
Add some spice.
If you like a little kick, stir in 1/4 teaspoon of black pepper, garlic powder, or paprika to the beef mixture. You can also add a pinch of red pepper flakes for heat.
Make it veggie-friendly.
Swap the beef for a plant-based ground meat alternative, and use a vegetarian cream soup to make this dish meatless but still full of flavor.
Use different cheeses.
Try a blend of cheeses for more depth—smoked gouda, mozzarella, or pepper jack can add fun new flavor twists.
Boost the veggies.
You can sneak in some extra vegetables by adding chopped bell peppers, peas, or green beans. Just make sure they’re cooked or thawed if frozen, so they blend in smoothly.
No biscuit mix? No problem.
If you’re out of Bisquick, make a quick homemade mix with 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 2 tablespoons butter or shortening.
Storage Instructions
This casserole stores beautifully and reheats like a dream—perfect for leftovers or meal prep!
Refrigerator:
Let the casserole cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 4 days.
Freezer:
You can freeze both baked and unbaked versions of this casserole. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
Microwave individual portions for 1–2 minutes, or reheat the whole dish in a 350°F oven for 15–20 minutes until warmed through.
Serving Suggestions
This dish is rich and hearty, so pair it with something light and fresh to balance it out:
- A crisp green salad with a tangy vinaigrette
- Steamed broccoli or green beans
- Roasted carrots or asparagus
- A cool cucumber and tomato salad
You can also serve it with a simple fruit salad or applesauce on the side for a touch of sweetness.
Variations
Tex-Mex Style:
Stir in 1/2 cup of salsa, a sprinkle of taco seasoning, and swap cheddar for pepper jack. Add a few chopped jalapeños if you love heat.
Breakfast Casserole:
Replace beef with cooked breakfast sausage and corn with sautéed peppers. Crack a few eggs into the mix and bake as usual—perfect for brunch!
Cheesy Veggie Bake:
Leave out the meat and mix in your favorite veggies—zucchini, spinach, mushrooms, and onions all work well.
Low-Carb Option:
Skip the biscuit topping and bake the casserole with just the filling and cheese. It’s still delicious and satisfying without the carbs.
FAQs
Can I use fresh vegetables instead of canned or frozen?
Absolutely. Just make sure they’re pre-cooked or steamed so they soften properly in the casserole.
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes of bake time.
Is it kid-friendly?
Very much so! The creamy texture, mild flavors, and cheesy topping are a hit with picky eaters.
Do I need to thaw frozen corn or vegetables?
Nope—just toss them in frozen and add a few extra minutes to the bake time if needed.
Can I double the recipe?
Yes! Use a 9×13-inch baking dish, double all the ingredients, and bake for 35–40 minutes or until bubbly and golden.
Does it freeze well?
Yes, both the unbaked and baked versions freeze well. Let baked casseroles cool completely before freezing.
Can I skip the cheese?
You can, but the cheese helps everything meld together and adds so much flavor. If you’re avoiding dairy, try a plant-based shredded cheese alternative.
Conclusion
Dolly Parton’s 5-Ingredient Casserole is proof that the simplest recipes can bring the biggest smiles. With minimal prep and maximum comfort, it’s the kind of dish that feels like a warm hug at the end of a long day. Whether you’re looking for a family favorite, a quick weeknight dinner, or a make-ahead meal to freeze, this casserole checks all the boxes.
You’ll love how easy this is—and don’t be surprised if it becomes one of your go-to recipes. Just like Dolly says, sometimes all you need is a little bit of heart, a whole lot of flavor, and a few simple ingredients to create something truly special.
Dolly Parton’s 5-Ingredient Casserole
Ingredients
- 1 lb ground beef
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups shredded cheddar cheese
- 1 cup biscuit baking mix (e.g. Bisquick)
- 1/3 cup water (for biscuit topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- In a large bowl, mix the cooked beef, drained corn, and cream of mushroom soup until combined.
- Spread the beef mixture evenly into the prepared baking dish and sprinkle shredded cheese on top.
- In a small bowl, mix biscuit baking mix with about 1/3 cup water to form a thick batter. Drop spoonfuls over the casserole.
- Bake uncovered for 25–30 minutes, or until the biscuit topping is golden and cooked through.
- Let cool slightly before serving.