Monday, November 19, 2012

Cowboy Casserole

In the original post of this recipe at The Cutting Edge of Ordinary, the blogger included this in the title: "looks like dog food, tastes delicious." I had no hope that this would photograph well (figured I would just include a pan shot), but it actually looks better than I thought it would. And, it is indeed delicious.

As the blogger suggested, I used Ore-Ida Crispy Crowns instead of actual tater tots so that they would lay flat. The bottom layer of potatoes ends up sort of breaking down and blending in with the hamburger mixture, while the top layer gets crunchy. Perfect combination.

I had a three-year-old helper with me in the kitchen, and he loved placing the Crispy Crowns on the bottom and top. Simple pleasures, I suppose...he was so pleased with himself for arranging them "just right."

Printable recipe

1 1/2 pounds ground beef
1 can whole kernel corn, drained
1 can cream of mushroom soup
2 cups shredded cheddar cheese, divided
1/2 cup milk
4 tablespoons sour cream
1 bag frozen tater tots

Brown and drain beef and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Line the bottom of a greased 9x13 dish with half of the potatoes. Pour the hamburger mixture over the top and then top with the other half of the potatoes. Sprinkle with remaining cup cheese and bake at 350 degrees for 30 minutes.

No comments:

Post a Comment