Creole Cowboy Casserole

I’m really bad at cooking. Correction. I can cook, but I’m really bad at making myself cook rather than spending money at various restaurants. This weekend’s goal was to spend $0. So far, so good. Having that goal forces me to utilize what is in my kitchen to get creative.

I stumbled upon a Pinterest post called Cowboy Casserole. I used it as my base recipe and went full speed ahead!

My version of the recipe is listed below. It turned out great!


Creole Cowboy Casserole
Serves 4-6


  • 1/2 lb (to 1 lb) ground turkey
  • 1 c Cajun Creole Blend (yellow onion, celery, green bell pepper, parsley, fresh garlic, green onion)
  • 1 tsp Garlic Powder
  • 1 can Green Giant Niblets
  • 1 can Bush’s Black Beans
  • 1 can Hunt’s diced tomatoes (green pepper, celery, and onion)
  • 1 1/2 c Sargento shredded cheddar jack cheese
  • 1 tablespoon sliced jalapenos
  • 1 teaspoon Tony Chachere’s Creole Seasoning (at least)
  • 1 teaspoon ground black pepper
  • 2 tablespoons Louisiana Hot Sauce
  • a dash of salt
  • 1 box Jiffy cornbread mix
  • 1 egg
  • 1/3 c milk



  1. In large skillet, brown the ground turkey with the Cajun Creole Blend.
  2. One the ground turkey is cooked, place it in a round casserole dish.
  3. Add corn, black beans, and diced tomatoes and stir.
  4. Sprinkle with shredded cheddar jack cheese, lightly stirring the cheese into the mixture.
  5. In a separate bowl, mix the cornbread mix, 1/3 cup of milk, and 1 egg.
  6. Top with the ground turkey mixture with the cornbread mix. Spread it as evenly as possible.
  7. Bake at 350 degrees until cornbread is set and golden brown (about 45 minutes). [I ended up cooking it about 45 minutes because the cornbread took longer to settle in the middle of the casserole dish.]

K. Jonesย โ™ฅ


One Reply to “Creole Cowboy Casserole”

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