Easy Cowboy Casserole with Cream of Mushroom Soup Recipe
Lisa at The Cutting Edge of Ordinary inspired me to make this dish after reading her hilariously titled post “Cowboy Casserole – looks like dog food – tastes delicious.” I put my own twist on it to suit what I had in my pantry and in my freezer, but the basic idea is the same. It may not sound like much, but believe me, it is comforting and seriously delicious.
If you are anti canned soup, by all means, you can make homemade cream of mushroom soup at home. All you have to do is google a recipe. I for one have always liked them and I do not look down on anyone else who uses them. No food snobbery here! Okay, with that out of the way, are you ready for the recipe?
Yield: 9"x13" casserole
1 1/2 pounds ground beef
large spoonful (about 3 cloves) of minced garlic (you can use fresh if you'd like)
1/2 onion, diced (or use dried minced onion)
1 bag of frozen vegetable steamers, green beans, corn, or carrots (or a mix of all three)
1 lb of frozen tator tots
1 can cream of mushroom soup
1 can cream of celery soup
4 Tbsp. sour cream
1/4 to 1/2 cup of milk (use more if you want a thinner sauce)
2 cups freshly shredded cheddar cheese, separated into two portions
1. Preheat oven to 400-f degrees. Spray a 9 x 13 baking dish with cooking spray.
2. Cook the ground beef, garlic and onions in a large saute pan or stock pot. Once cooked through, drain fat and set aside.
3. While the ground beef is cooking, microwave the bag of frozen vegetables. In a large bowl, combine the soups, sour cream, milk, 1 cup of cheese, green beans and ground beef. Stir until well combined. Pour into the baking dish.
4. Add the tator tots to the top of the ground beef mixture, spreading them out evenly. Top with remaining cheddar cheese. Bake until the mixture is bubbling and the tots are crisp and cooked through. Check it at about 30-40 minutes.
Adapted from The Cutting Edge of Ordinary