Cowboy Casserole

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Place the ground beef and diced onion in a large skillet over medium-high heat. Cook for 6–8 minutes, breaking up the beef as it cooks, until browned and the onion is tender. Drain off excess grease.

Step 3: Add the minced garlic and cook for about 30 seconds, just until fragrant.

Step 4: Reduce the heat to low. Stir in the cream of mushroom soup, sour cream, milk, drained corn, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Step 5: Stir 1 cup of the shredded cheddar cheese into the beef mixture until everything is evenly combined and creamy.

Step 6: Spread the beef mixture evenly across the bottom of the prepared baking dish.

Step 7: Sprinkle 1/2 cup of cheddar cheese over the beef mixture, then arrange the frozen tater tots in an even layer over the top.

Step 8: Bake uncovered for 35–40 minutes, or until the casserole is bubbling around the edges and the tater tots are crisp and golden brown.

Step 9: Sprinkle the remaining 1/2 cup cheddar cheese over the tater tots. Return the casserole to the oven for another 5–10 minutes, until the cheese is completely melted and lightly golden.

Step 10: Remove from the oven and allow the Cowboy Casserole to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Storage and Reheating Tips

Allow leftover Cowboy Casserole to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.

For the best texture, reheat individual portions in a 350°F (175°C) oven or air fryer until hot and the tater tots become crispy again. You can also microwave portions for 1–2 minutes, although the tots will be softer.

To freeze, place the cooled casserole in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator before reheating.