Recipe: Cowboy Casserole

October 5, 2010 at 6:21 am Leave a comment

You can smack a fancy-pants name on it, but this is really just good ol’ tater tot casserole.*  Miracle of miracles, even Alissa ate some of it.  I doubled the recipe so that we would have leftovers for later in the week.

*Tater tot casserole was a popular staple on the school menu growing up.  They called it “Beef Tater Bake,” and it was more widely known as “Beef Tater Barf.”  Yet despite the derogatory nickname, it was a popular hot lunch day.  Perhaps because it was sometimes served with a cinnamon roll?  Hmmmm.

Cowboy Casserole

1/2 lb lean ground beef or ground turkey
1 can (8 3/4 oz) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 Tbsp sour cream
3/4 tsp onion powder
1/4 tsp pepper
2 cups frozen Tater Tots

In a large skillet, cook beef (or turkey) over medium heat until no longer pink.  Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder, and pepper.

Place 1 cup Tater Tots in a 3-cup baking dish coated with cooking spray.  Layer with beef mixture and remaining Tater Tots; sprinkle with the remaining cheese.  Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly.

Source: Taste of Home magazine, August/September 2010


Entry filed under: Recipes.

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