Oh, friends, let me tell you about the Missouri Casserole Recipe! This isn’t your average casserole; it’s a hug in a dish, a slice of pure comfort, and a taste of home all rolled into one. It’s kind of like a Coffee Cake, but… even BETTER! Imagine the tenderest, slightly sweet cake, ribboned with a rich cinnamon swirl, then drizzled with a luscious glaze that just melts in your mouth. I swear, the first time I had this, I thought I’d died and gone to pastry heaven! It’s easy enough for a weeknight treat, but fancy enough to impress at brunch. And the best part? Everyone always asks for the recipe! This Missouri Casserole Recipe is destined to become a family favorite, just like it is in my house.
What is a Missouri casserole?
Okay, so what *exactly* is a Missouri Casserole? Think of it as a delightful cross between a coffee cake, a sweet bread, and a Cinnamon Roll – but in casserole form. It’s essentially a tender, slightly tangy cake batter swirled with a cinnamon-sugar filling and baked until golden brown. The name, well, I’m not 100% sure of its exact origin, but it’s been a beloved recipe in Missouri kitchens (and beyond!) for generations. It’s a simple, unfussy dessert that’s perfect for using up that last bit of sour cream in the fridge. It’s the kind of recipe your grandma probably made – warm, comforting, and guaranteed to bring a smile to your face. It’s essentially a cake, but even more approachable because of the easy preparation and sharing capabilities.
Why you’ll love this recipe?
Where do I even begin? There are SO many reasons to fall head-over-heels for this Missouri Casserole Recipe! First off, the flavor is just incredible. It’s sweet, but not cloyingly so, with a delightful cinnamon spice that warms you from the inside out. The texture is unbelievably soft and tender – it practically melts in your mouth! What I love most about this Missouri Casserole Recipe is how incredibly easy it is to make. Seriously, even a beginner baker can nail this. It’s one of those recipes that comes together in minutes, with ingredients you probably already have in your pantry. Plus, it’s surprisingly cost-effective! You don’t need any fancy ingredients, just simple staples that won’t break the bank. And let’s talk versatility. You can serve this for breakfast, brunch, dessert, or even as a cozy afternoon snack with a cup of tea. This is also a great bake sale contender. Speaking of tea, try it with Earl Grey; the citrus notes are amazing! If you’re looking for a similar vibe but want something a little fruitier, check out my blueberry buckle recipe. But honestly, this Missouri Casserole? It’s a classic for a reason!
How can I make a Missouri Casserole?
Quick Overview
How do I make a Missouri Casserole? What’s the best way to make a cinnamon cake? Bake until golden brown. In a baking dish, swirl the dough around the edges. What is the best part about this recipe? What are some amazing results How do you create cinnamon ribbons? What makes each bite a delight?
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached flour for the best flavor.
* 1 teaspoon baking soda: Make sure it’s fresh for the perfect rise!
* 1/2 teaspoon salt: Just a pinch to enhance the sweetness.
* 1 cup granulated sugar: You can use caster sugar if you prefer a finer texture.
* 1 cup Sour Cream: Full-fat is best for richness, but you can use low-fat in a pinch.
* 1/2 cup (1 stick) unsalted butter, melted: Let it cool slightly before adding it to the batter.
* 2 large eggs: Room temperature eggs incorporate better.
* 1 teaspoon vanilla extract: Pure vanilla extract is always worth the splurge.
For the Filling:
* 1/2 cup packed light Brown Sugar: Dark brown sugar will give a richer, molasses-like flavor.
* 2 tablespoons ground cinnamon: Use good quality cinnamon for the best aroma and taste.
* 1/4 cup (1/2 stick) unsalted butter, melted: Again, let it cool slightly.
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze.
* 1/4 cup milk: Whole milk will give you the richest glaze, but any milk will work.
* 1 teaspoon vanilla extract: Adds a lovely touch of flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. I always give it a good coating to prevent sticking, even if it’s non-stick! This step is crucial, trust me – no one wants a casserole that’s glued to the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. Whisking is key here to ensure everything is evenly distributed. I learned the hard way that forgetting this step can lead to pockets of baking soda – not a pleasant surprise!
Step 3: Mix Wet Ingredients
In a separate bowl, combine the sugar, Sour Cream, melted butter, eggs, and vanilla extract. Make sure the butter isn’t too hot, or it might cook the eggs! I like to use a whisk to get everything nice and smooth.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough casserole. A few streaks of flour are okay; they’ll disappear as it bakes.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix until it forms a crumbly paste. You can add a pinch of salt to the filling, too, if you want to enhance the flavors even more. Sometimes I add a dash of nutmeg for extra warmth.
Step 6: Layer & Swirl
Pour half of the batter into the prepared baking dish. Sprinkle the cinnamon-sugar filling evenly over the batter. Pour the remaining batter over the filling. Now comes the fun part! Use a knife or skewer to swirl the filling into the batter, creating a beautiful marbled effect. Don’t overdo it – a few swirls are enough. I like to create a figure-eight pattern for maximum swirliness!
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as ovens can vary. If the top starts to brown too quickly, you can tent it with foil. I always check for doneness a few minutes early, just in case.
Step 8: Cool & Glaze
Let the casserole cool in the pan for at least 30 minutes before glazing. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. Drizzle the glaze evenly over the cooled casserole. I like to use a fork for a rustic, drizzled look.
Step 9: Slice & Serve
Slice the Missouri Casserole into squares and serve warm or at room temperature. It’s delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream! I sometimes sprinkle a little extra cinnamon on top for presentation.
What to Serve It With
What are some of the best Missouri Casserole recipes? What are some of the best ways to take a business to the next level?
For Breakfast:Serve warm with a cup of coffee. The bitterness of coffee perfectly complements the sweetness of the casserole. I love pairing it with a dark roast!
For Brunch:Make it part of a beautiful brunch spread with fresh fruit, yogurt, and mimosas! A little orange zest on top adds a touch of elegance.
As Dessert: Serve it after dinner with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce would also be divine! My family loves it with chocolate ice cream.
For Cozy Snacks: Enjoy a slice with a cup of hot tea or a glass of cold milk on a chilly afternoon. It’s the perfect comfort food for a rainy day. I also add a dash of Baileys to my coffee sometimes for an extra cosy addition!
What is my family’s favorite casserole recipe? We sometimes add chopped pecans to the swirl for added crunch. I’ve seen some folks add a thin layer of cream cheese filling – that’s definitely next on my list.
What are some tips for perfecting your Missouri Casserole?
What are some of the best Missouri Casserole recipes?
Mixing Advice:Don’t overmix the casserole batter. Overmixing develops the gluten and makes it tough. If you have streaks of flour, mix well. Don’t worry about it.
Swirl CustomizationHow do you create swirl patterns? How do you use a knife, skewer, or chopstick to create different designs? What should I do if I over-swirl the filling?
Ingredient Swaps: You can substitute the sour cream with Greek yogurt for a slightly tangier flavor. I’ve even used buttermilk in a pinch, and it works beautifully! You can also use brown sugar in the batter for a deeper, more molasses-like flavor.
Baking Tips: Keep an eye on the casserole while it’s baking, as ovens can vary. If the top starts to brown too quickly, you can tent it with foil. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Glaze Variations: Get creative with your glaze! You can add a pinch of cinnamon, a dash of nutmeg, or even a tablespoon of lemon juice for a brighter flavor. I’ve also made a chocolate glaze by adding a few tablespoons of cocoa powder.
Filling fun: Add a layer of fruit. Peaches or blueberries can really change things up for the better!
One time, I accidentally added too much baking soda, and the casserole had a slightly bitter taste. Lesson learned: always measure carefully! I also tried using melted margarine once instead of butter, and it just wasn’t the same – the flavor was off, and the texture wasn’t as tender. Stick with butter, trust me!
Storing and Reheating Tips
Want to make this casserole ahead of time? No problem! Here’s how to store and reheat it:
Room Temperature: You can store the cooled casserole at room temperature for up to 2 days, covered tightly. Make sure it’s in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can store the casserole in the refrigerator for up to 5 days, wrapped tightly in plastic wrap or in an airtight container. Bring it to room temperature before serving, or warm it up slightly in the oven.
Freezer Instructions: You can also freeze the casserole for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
Glaze Timing Advice: It’s best to glaze the casserole just before serving, as the glaze can get sticky if stored for too long. If you’re freezing the casserole, don’t glaze it until after it’s thawed and reheated.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Missouri Casserole Recipe! This is more than just a recipe; it’s a slice of nostalgia, a taste of home, and a guaranteed crowd-pleaser. It’s easy to make, budget-friendly, and incredibly delicious. What’s not to love? If you love this, you might want to try my cinnamon roll recipe for a slightly different but equally comforting treat! This recipe has been passed down through my family for generations, and I’m so excited to share it with you. I truly believe that everyone should have a good Missouri Casserole Recipe in their back pocket. Happy baking! And please, let me know in the comments if you try it and how it turns out. And be sure to share your photos and variations on social media! Can’t wait to see what you create!
Missouri Casserole Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef 80/20 blend recommended
- 2 cups Tater tots
- 1 cup Shredded cheddar cheese
- 1 can Cream of mushroom soup
- 0.5 cup Milk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Brown ground beef in a large skillet over medium-high heat. Drain off any excess fat.
- In a medium bowl, combine cream of mushroom soup and milk. Stir until smooth.
- Spread half of the tater tots in the bottom of a greased 9x13 inch baking dish. Top with the browned ground beef and half of the shredded cheese.
- Pour the soup mixture over the ground beef and cheese. Top with remaining tater tots and cheese.
- Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
