Cowboy Casserole
Cowboy Casserole. Made with cooked ground beef, cream of potato soup, corn, Velveeta shreds and crispy crowns.
Servings: 6 Servings
Calories: 564kcal
Equipment
- 9x13 Baking dish
Ingredients
- 1 1/2 Lbs Ground Beef
- 1 Onion, Medium
- 1 Can (10 3/4 oz) Cream of Potato Soup Alternate with Cream of Mushroom Soup, if desired
- 1 Can Sweet Whole Kernel Corn, drained
- 2 Cups Velveeta Shreds
- 1/2 Cup Milk
- 4 Tbsp Sour Cream
- 1 Bag (30 oz) Crispy Crown Tater Tots
Instructions
- Take tater tots out about an hour before cooking, if possible. If not, may have to add 5 or so minutes to your cook time.
- Preheat oven to 350°. Grease/Spray a 9x13 Casserole Dish.
- Chop the onion and place in a large skillet. I used large pieces this time, just cuz.
- Cook until fairly translucent and slightly brown.
- Add the ground beef. Cook and drain.
- While the beef is cooking. Combine soup, milk and sour cream in a small bowl. Blend well.
- Layer the bottom of your casserole dish with the crispy crowns. Using half the bag.
- Once the beef/onion is cooked and drained, place in large bowl. Add the soup mixture, corn and 1 cup of the cheese. Mix well and pour into the casserole dish.
- Using the remaining crispy crowns add a layer on top. Bake 25-30 minutes.
- Remove from oven, add the remaining cheese. Bake for 5 more minutes.
- Allow to cool 5-10 minutes before serving.
Notes
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 564kcal | Carbohydrates: 27g | Protein: 38g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 1345mg | Potassium: 792mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1037IU | Vitamin C: 5mg | Calcium: 511mg | Iron: 3mg