Cowboy Casserole
A hearty, all-in-one skillet-to-oven meal featuring ground beef, creamed mushroom sauce, corn, bacon, and crispy tater tots topped with melty cheese.
Ingredients
Main 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
Instructions
Preparation
- 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.
- 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.
Baking
- 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 not 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.
Notes
For a lighter version, use 90% lean ground beef or ground turkey. Gluten-free? Check the cream soup label for gluten-free options.