Description
Cowboy Casserole is a hearty, comforting baked dish featuring ground beef, creamy mushroom soup, corn, and spicy diced tomatoes layered with cheddar cheese and crispy tater tots. Ideal for a family-friendly dinner, this casserole combines rich flavors and satisfying textures in one easy-to-make meal.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, drained
- Salt and pepper, to taste
Cheese and Tater Tots
- 2 cups shredded cheddar cheese, divided
- 1 bag (32 oz) frozen tater tots
Garnish (Optional)
- Chopped green onions
- Fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Beef and Aromatics: In a large skillet over medium heat, brown the ground beef while breaking it up with a spoon. Add the diced onion and minced garlic, cooking for about 3-4 minutes until the onion softens. Drain excess fat from the skillet.
- Combine Ingredients: Stir the cream of mushroom soup, sour cream, milk, drained corn, and diced tomatoes with green chilies into the beef mixture until fully combined and heated through. Season with salt and pepper to taste.
- Assemble Casserole: Transfer the beef mixture evenly into a 9×13-inch baking dish. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the beef. Arrange the frozen tater tots in a single layer on top of the cheese.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the tater tots become golden brown and crispy.
- Add Remaining Cheese: Remove from the oven, sprinkle the remaining 1/2 cup of cheddar cheese over the tater tots, then return to the oven and bake for an additional 5 minutes until the cheese melts.
- Garnish and Serve: Remove the casserole from the oven and, if desired, garnish with chopped green onions and fresh parsley. Serve hot.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for variation.
- For a spicier version, add chopped jalapeños or use pepper jack cheese instead of cheddar.
- Make sure to drain the canned corn and tomatoes well to prevent the casserole from becoming too watery.
- This casserole can be prepared a day ahead and baked before serving for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
