Cowboy Casserole.
I have a similar recipe already on the blog, and it is equally as good, but this one just kicked it up one notch. I found the recipe over at Restless Chipotle, and knew my family would really enjoy this version.
It uses staple ingredients already in your pantry, it comes together quick, and 30 minutes later you have the perfect weeknight meal, ready to fill tummies. I've always been a fan of one pan casseroles, not just for the easy clean up, but they truly do embody the concept of comfort food.
You can adapt this recipe for the slow cooker too, by layering the ingredients, and cooking on LOW for 6 hours. Be sure to spray your slow cooker before hand.
Casseroles you may enjoy:
Cowboy Casserole
Ingredients
32 ounces Tater Tots
1 pound ground beef
1 cup onions and peppers mix from the frozen section
10 ounces Ro*Tel tomatoes
2 cups corn kernels
10.5 ounces cream of mushroom soup undiluted
2 cups Cheddar shredded
1 cup sour cream
Instructions
Place Tater Tots in a greased pan and put them in a 425F oven for about 5 minutes. Remove from the oven and set aside.
Add the ground beef and onions & peppers mix to a skillet. Cook until the meat is no longer pink.
Add the Ro*Tel and simmer for 5 minutes to let the extra liquid evaporate.
Remove from heat and stir in sour cream, cream of mushroom soup, corn, and ½ cup of cheese.
Stir until blended.
Spoon into the bottom of a greased 13x9 inch baking dish. Sprinkle with ¾ cup of the remaining cheese.
Top with the Tater Tots, arranging them in a single layer.
Cover with the remaining cheese. Cover the pan with aluminum foil. You can stop at this point and put the casserole in the refrigerator for up to 3 days.
Bake at 425F for 20 minutes. Remove aluminum foil. Bake 10 more minutes, or until the top is golden brown.
Serve hot.
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