Cowboy Casserole

A cozy, family-friendly tater tot casserole that’s quick, hearty, and impossible not to love.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the base

1 pound ground beef Use lean or regular, or substitute with turkey or plant-based ground meat.
to taste salt and freshly ground black pepper

For the creamy filling

1 can (10.5 oz) cream of mushroom soup Can substitute with a homemade white sauce.
½ cup milk Any percentage works; whole milk gives the richest result.
1 teaspoon garlic powder Adds a warm, savory note.
1 teaspoon onion powder Rounds out the base flavors.

For the vegetables and cheese

1 can (15 oz) canned corn, drained Drain well to avoid extra liquid.
2 cups shredded cheese Cheddar, Colby Jack, or Monterey Jack works well.

For the crunchy topping

1 bag (32 oz) frozen tater tots No thawing required.

Method

Preparation

Preheat the oven to 350°F (175°C).
Brown the ground beef in a skillet over medium heat until no pink remains.
Drain any excess fat from the beef.
Add the cream of mushroom soup, milk, garlic powder, onion powder, and salt and pepper to the beef; stir until well combined.
Grease your baking dish and assemble the layers with the beef and creamy mixture on the bottom, followed by drained corn, then shredded cheese.
Arrange frozen tater tots over the cheese in a single layer.
Bake in the preheated oven for 30-35 minutes until the tater tots are golden brown and crispy.

Serving

Let the casserole cool for a few minutes before serving.
Serve with a garnish of chopped fresh parsley or chives if desired.

Notes

If you prefer a lighter version, use low-fat milk and lean ground beef. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.