This recipe was submitted by one of our readers, just like you.
Butch Cassidy Casserole
Cowboy Casserole
"When you hear casserole, you know it’s probably going to be something easy, cheesy, and comforting. But what images dance across that inner screen when you hear cow boy casserole? Unless you’re a pioneer woman, you probably don’t have a gang of hard-working cowboys to feed. However, a passel of busy kids with hearty appetites is a different and very real possibility! I reckon’ you and your family are going to love this ground beef and tater tots cowboy casserole—it’s delicious!"
Serves4
Preparation Time20 min
Cooking Time25 min
Ingredients
- 1 pound ground beef
- 1 (15-1/4-ounce) can whole kernel corn, drained
- 1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
- 1 cup shredded Colby Jack cheese, divided
- 1 cup 2% milk
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
-
Turn on your oven to 425°.
-
Cover the bottom of your casserole dish with tator tots and place in the oven (while it’s still cold and warming up). Leave them there until you are ready to assemble the casserole. Mine were cooked about 1/2 way when I pulled them out to put my casserole together. I put them on a plate while I put all of my other ingredients in the casserole dish and then added them back to the top before putting everything in the oven to finish cooking.
-
In a medium skillet cook your hamburger over medium heat until browned. Remove from skillet and set aside on a plate. Drain the grease and lightly wipe most of the remaining grease out (you want to leave a little bit to cook your onions).
-
Add your onions and garlic and cook until soft, about 4 minutes.
-
Add your hamburger back to your skillet with the onions and garlic. Add 1/4 cup of Rotel tomatoes, garlic powder, onion powder, black pepper and stir well. Let cook over medium heat until most of the liquid from the Rotel tomatoes has cooked off.
-
Add your sour cream, cream of mushroom soup, drained corn, 1/2 of your cheese and milk. Stir well. Let cook until cheese is melted.
