Cowboy Casserole – looks like dog food – tastes delicious. It may not sound like much it is comforting and seriously delicious.
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?
Easy Cowboy Casserole with Cream of Mushroom Soup Recipe
large spoonfulabout 3 cloves of minced garlic (you can use fresh if you'd like)
1/2oniondiced (or use dried minced onion)
1bag of frozen vegetable steamersgreen beans, corn, or carrots (or a mix of all three)
1lbof frozen tater tots
1can cream of mushroom soup
1can cream of celery soup
4Tbsp.sour cream
1/4 to 1/2cupof milkuse more if you want a thinner sauce
2cupsfreshly shredded cheddar cheeseseparated into two portions
Instructions
Preheat oven to 400-f degrees. Spray a 9 x 13 baking dish with cooking spray.
Cook the ground beef, garlic, and onions in a large saute pan or stockpot. Once cooked through, drain fat and set aside.
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.
Add the tater 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.