Tater Tots are pretty staple in our house, so every time I get them out of the freezer, I always had the urge to make this Cowboy Casserole!!
Finally got the chance to make it and it was pretty darn good. The description from the blog was correct -- it kind of looked like dog food -- but it was really good. I really do think that it is missing something though.. Something tomato based. My husband put frank's red hot sauce over his. I'm thinking I'm going to add mild salsa the next time I make it. Maybe not the entire jar, but it definitely needs something!!!
INGREDIENTS:
I 1/2 pounds ground beef (I used 90/10 and 2 left over hamburger patties that were lonely in freezer)
1 medium onion, chopped (Didn't use full onion as my son can really pick up on the onions. I used just half.)
3 cloves garlic, chopped (Used the garlic out of the jar and didn't really measure.)
1 can (15.25oz) whole kernel corn, drained (this wasn't my favorite so I would probably use a smaller can next time)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded (I didn't really measure)
1/2 cup milk
4 tablespoons sour cream (didn't have any so used cream cheese and just microwaved it for 30 seconds until it got soft enough to stir in)
1 bag (30 oz) frozen tater tots (I used kroger tater rounds)
Let the Crispy Crowns sit on the counter to defrost for 1 hour. (The original recipe uses frozen tater tots)
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a large bowl combine the soup, milk and sour cream (or cream cheese). Whisk until smooth. Add hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the round tater tots, on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater rounds. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
1 medium onion, chopped (Didn't use full onion as my son can really pick up on the onions. I used just half.)
3 cloves garlic, chopped (Used the garlic out of the jar and didn't really measure.)
1 can (15.25oz) whole kernel corn, drained (this wasn't my favorite so I would probably use a smaller can next time)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded (I didn't really measure)
1/2 cup milk
4 tablespoons sour cream (didn't have any so used cream cheese and just microwaved it for 30 seconds until it got soft enough to stir in)
1 bag (30 oz) frozen tater tots (I used kroger tater rounds)
Let the Crispy Crowns sit on the counter to defrost for 1 hour. (The original recipe uses frozen tater tots)
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
In a large bowl combine the soup, milk and sour cream (or cream cheese). Whisk until smooth. Add hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the round tater tots, on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater rounds. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
Like I said, it was missing something so next time I'm planning on adding a little big of salsa to it!! Maybe just on top for a little sauce?!?!
I didn't get the chance to get a picture but considering This Mama Can't Cook, for once it looks like the one on the blog.
Recipe from:
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