Crowd-Pleaser Cowboy Casserole

We used this recipe camping, and it was great after a long hike! Instead of biscuts, we used sourdough rolls and cut out the centers to make bread bowls. Yum!

Very good. I made it at home in an iron skillet and placed drop biscuits on top and then finished off in the oven to ensure browning. Will definitely make again!

Tried this recipe twice. First time I made the mistake of using a shallow skillet that I use to brown all my meat. I ran into problems when I put on the biscuits. They pushed the lid up and made them not cook as well. Second time I used a deep frying pan and the recipe was much better for it. It allowed the biscuit to cook better. They came out somewhere between a fully cooked biscuit and a dumpling. I used a 1/2 cup of BBQ sauce and sprinkled the top with shredded cheddar cheese. This is a really popular recipe now in my house. Absolutley wonderful!!!

I made it once and it’s now in high demand our annual family camping trip! I cooked it up at home and froze it in freezer baggies so it would keep in the cooler and then just heated it up on the camp site. I too made the biscuits separately so they wouldn’t turn out like dumplings.

My family has been making a recipe almost identical to this one for years. The only difference is we used a biscuit and baking mix (such as bisquick)for the topping and when the biscuit mixture was browned, we would melt cheddar cheese over the top. I think I’ll give it a try with the canned biscuits. Either way, it’s a 5 star for me!

Prep Time : 10 minutes
Cook Time : 40 minutes
Total Time : 50 minutes

Servings : 6

Ingredients :

• 1/2 pound ground beef , (85/15)
• 1 cup corn
• 2/3 cup Condensed Cream of Mushroom Soup
• 1 cup cheddar cheese , shredded and divided
• 1/3 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• ½ cup bacon , cooked and crumbled
• 32 ounces tater tots

How to make this Cowboy Casserole :

1. Preheat oven to 375 degrees.
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2. In a large skillet, cook beef over medium heat until browned.
3. Add the corn, cream of mushroom soup, ½ cup cheese, milk, sour cream, onion powder, black pepper, and bacon to the skillet and mix well.
4. In a 9×13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40 – 45 minutes uncovered.
5. Sprinkle with remaining cheese and bake another 5 minutes.