When I decided to make a weeknight casserole, I really wanted to have my readers tastes in mind. So, I was thinking this casserole has to be kid friendly, but have a few vegetables in it too (we've got to keep the moms happy). I dug back in my mental recipe catalog, and recalled something called a Cowboy Casserole. I haven't a clue where I first saw it, but I know I've seen about a dozen variations, so here is my take.
Feel free to swap veggies. I used a package of frozen mixed veggies which included green beans, asparagus, corn and carrots. The other thing you can change to cater to your family is the cheese. I used a blend called "4 State Cheddar", which is a blend of sharp Wisconsin cheddar, sharp Vermont cheddar, Sharp New York cheddar and mild California cheddar but any cheddar or cheddar blend would work just fine.
COWBOY CASSEROLE
INGREDIENTS:- 1-1.5 lb ground beef
- 2 garlic cloves, minced
- 1 onion, diced
- 1 bag frozen mixed vegetables, prepared to package instructions
- about 1 lb frozen potato puffs (tater tots)
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1/4 C sour cream
- 1/4 C milk
- 2 C shredded cheddar cheese (any variety)
- Preheat oven to 400. Spray or butter a 9x13 baking dish (casserole dish).
- Brown the ground beef in a large saute pan, adding the onion & garlic about 2-3 minutes in. Cook until meat is browned and onion is soft. Drain the grease and set aside.
- In a large bowl, combine soups, milk, sour cream, vegetables & 1 C cheese & ground beef mixture.
- Spread mixture into prepared baking dish. Place the potato puffs on top of ground beef mixture and sprinkle the remaining cup of cheese over everything.
- Bake 40 minutes until bubbly and potato puffs are crisp. Allow to cool 5-10 minutes before serving.
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