Name: Cowboy Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pound ground beef (Use 90% lean for a lighter version.); 1 can (10.75 oz) cream of mushroom soup (Can substitute with cream of chicken.); 1/2 cup milk; 1/3 cup sour cream (You can swap for Greek yogurt.); 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups frozen corn (Can use thawed canned corn.); 1 1/2 cups shredded cheddar cheese (Divided; use sharp for more flavor.); 1/2 cup bacon (Cooked and chopped; optional.); 28 ounces frozen tater tots

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I’ve been making this hearty, all-in-one skillet-to-oven meal for years whenever I need an easy, crowd-pleasing dinner. Cowboy Casserole layers seasoned ground beef, creamed mushroom sauce, corn, bacon and melty cheddar under a blanket of crispy tater tots — the kind of stick-to-your-ribs comfort that disappears fast at family dinners and potlucks.

Why you’ll love this dish

This casserole hits all the home-cooking sweet spots: simple pantry ingredients, minimal hands-on time, and a texture play between creamy filling and crunchy tots. It’s budget-friendly (ground beef + canned soup goes a long way), kid-approved (tots = instant popularity), and perfect for weeknights, game days, or casual holiday sides. If you’re juggling errands or need something to reheat for a hungry crowd, this one’s a winner.

“We served this for a family movie night — it was indulgent, easy, and gone in twenty minutes.” — A quick review from my dinner table

If you like comforting casserole builds, you might also enjoy this Baked Spicy Salmon Sushi Casserole for another twist on easy oven dinners.

Step-by-step overview

Before you dive in, here’s what to expect:

Brown and drain the ground beef.
Whisk soup, milk and sour cream into a smooth sauce and season.
Stir beef, corn, half the cheese, and bacon into the sauce.
Spread the mixture into a 9×13 pan, top with more cheese and frozen tater tots.
Bake at 375°F until bubbly and tots are golden, then add the final cheese layer to melt.

This quick map helps when you’re prepping ingredients and timing the oven.

What you’ll need

1 pound ground beef
1 (10.75 oz) can cream of mushroom soup (sub cream of chicken if preferred)
1/2 cup milk
1/3 cup sour cream (can swap Greek yogurt for tang)
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups frozen corn (or thawed canned corn)
1 1/2 cups shredded cheddar cheese, divided (use sharp for more flavor)
1/2 cup bacon, cooked and chopped (optional — omit or use smoked sausage for variation)
28 ounces frozen tater tots

Notes and substitutions:

For a lighter version, use 90% lean ground beef or ground turkey.
If you don’t have sour cream, plain Greek yogurt works in the sauce.
Gluten-free? Check the cream soup label or use a gluten-free substitute.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking pan with cooking spray.
In a large skillet over medium-high heat, cook the ground beef, breaking it into small pieces, until no longer pink (about 6–8 minutes). Drain excess grease and return beef to the pan briefly to remove remaining liquid.
In a large bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth.
Stir in onion powder, salt, and black pepper until evenly mixed.
Add the cooked ground beef, frozen corn, 1/2 cup shredded cheddar, and chopped bacon to the bowl. Mix until well combined.
Pour the beef mixture into the prepared baking pan and spread into an even layer. Sprinkle another 1/2 cup of shredded cheddar over the top. Arrange the frozen tater tots in a single layer to cover the casserole.
Bake for about 40 minutes, or until the casserole is bubbling and the tater tots are golden brown. If the tots aren’t browned enough, broil 1–2 minutes while watching carefully.
Remove from oven, sprinkle the remaining 1/2 cup cheddar evenly across the hot tots, and let sit 2–3 minutes to melt before serving.

Quick tip: if your tater tots brown too quickly, tent the pan loosely with foil halfway through baking.

Best ways to enjoy it

Serve this straight from the pan for a family-style meal. Great pairings:

A crisp green salad with a tangy vinaigrette to cut the richness.
Pickled jalapeños or a squeeze of lime for bright contrast.
Steamed or roasted green beans for a simple veggie side.

For another cozy casserole to rotate into your weeknight menu, check this Biscuits and Gravy Hashbrown Casserole.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze assembled (uncooked) in a foil pan for up to 2–3 months, or freeze baked portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Oven method — reheat individual portions at 350°F for 15–20 minutes until warmed through. Microwave — cover and heat on medium power in 1–2 minute increments to avoid soggy tots. For best texture, re-crisp in a 425°F oven for 5–8 minutes after microwaving.

Food safety: ground beef should reach 160°F when cooked. Cool leftovers within 2 hours and refrigerate promptly.

Helpful cooking tips

Drain the beef well: excess grease makes the casserole watery and soggy.
Crispier top: bake uncovered so tots brown; broil briefly at the end for extra color.
Even cooking: spread tots in a single layer and don’t overlap them too much.
Make-ahead: assemble and refrigerate (unbaked) the day before; add 5–10 extra minutes to baking time if cold from the fridge.
Add texture: stir in a can of drained black beans or swap half the corn for diced bell pepper for color and crunch.

For a veggie-forward cousin to this bake, try the Broccoli Cheese Casserole.

Recipe variations

Tex-Mex Cowboy Casserole: add a packet of taco seasoning instead of onion powder, use pepper jack cheese, and top with crushed tortilla chips.
Chicken version: swap cooked shredded rotisserie chicken for beef and use cream of chicken soup.
Vegetarian: use meatless crumbles or a mix of beans and mushrooms; substitute vegetarian bacon if desired.
Low-carb: replace tater tots with roasted cauliflower florets or a parmesan-crusted cauliflower mash.

Your questions answered

Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Use ground turkey or chicken; brown and drain the same way. Flavor will be milder — consider boosting onion powder, garlic powder, or a splash of Worcestershire sauce.

Q: How long does it take to prep and cook?
A: Prep is about 15 minutes (browning meat and mixing) and bake time is about 40 minutes — plan roughly 60 minutes total.

Q: Can I assemble ahead and bake later?
A: Absolutely. Assemble and refrigerate (or freeze) the unbaked casserole. If refrigerated, add 5–10 minutes to baking time; if frozen, thaw overnight then bake as directed.

Q: What’s the best way to keep the tots crispy when reheating?
A: Reheat in a 425°F oven for 5–8 minutes to re-crisp the tots after reheating in the microwave, or reheat fully in the oven at 350°F until hot.

Q: Is this safe to freeze?
A: Yes. Freeze baked portions up to 2 months or an assembled unbaked casserole up to 2–3 months. Thaw overnight in the fridge before baking/reheating.

Conclusion

Cowboy Casserole is the kind of comforting, hands-off dish that works for busy weeknights and hungry crowds. If you want more variations or another crowd-pleasing recipe to compare, see this roundup at Cowboy Casserole – Cooking in the Midwest and this tried-and-true version at Easy Cowboy Casserole Recipe – Dinner, then Dessert.