The first time I made this Cowboy Casserole, it was a chilly weeknight, and my kitchen was in desperate need of some warm, hearty magic. I remember browning the beef, the savory scent mixing with the earthy aroma of the soup, and watching my family’s noses lift from their books and phones, drawn in like cartoon characters floating towards a pie on a windowsill. When that golden, cheesy topping came out of the oven bubbling, and we scooped into the creamy, beefy, corny layers, I knew I’d found a new staple. It’s the kind of dish that doesn’t just fill your belly; it wraps you in a cozy blanket of deliciousness. This is my tried-and-true, made-a-dozen-times version, packed with all the lessons I learned along the way.
Ingredients
- 1 lb ground beef (I use 85/15 for the best flavor and just drain the fat)
- 1 medium yellow onion, diced
- 1 (15 oz) can corn kernels, drained (or 1.5 cups frozen, thawed)
- 1 (10.5 oz) can cream of mushroom soup (don’t skip this—it’s the secret to the creamy sauce!)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 (16 oz) bag frozen Tater Tots
Let’s talk ingredients for a second. I’ve tried this with extra-lean beef, and it often ends up a bit dry—the 85/15 blend gives you flavor and just enough fat. That Worcestershire and smoked paprika? They’re not just whispers; they build a deep, savory backbone that makes this casserole stand out. And while you can use fresh corn off the cob in summer, a good-quality canned or frozen corn works perfectly here and saves so much time. For the soup, I stick with the classic condensed cream of mushroom for that authentic, nostalgic flavor.(See the next page below to continue…)