During the time of the great cattle drives in the Southwest, cowboys would spend weeks in the wilderness, where their only hot food was made in a frying pan or a Dutch oven, as shown above. A skilled cook could work magic in these humble lidded pots, throwing together whatever happened to be on the chuck wagon for the original one-pot meal.
Trail cooks probably didn’t have Tater Tots but if they did I would imagine they would approve of this hearty recipe. With a mushroom-sour cream sauce this layered dish will satisfy the appetite of any little buckaroos in your home.
Cowboy CasseroleCourse: Dinner
1 medium onion, chopped
3 cloves garlic, minced
1 pounds ground beef or turkey
1 can condensed cream of mushroom soup
2 cups cheddar or Monterey Jack cheese, shredded
1 teaspoon salt
2 teaspoons dried parsley
1 teaspoon ground black pepper
1/2 cup milk
1/3 cup sour cream
1 can (15.25oz) whole kernel corn, drained
1 bag (30 oz) frozen potatoes – hash browns, tater tots or crispy crowns
- Remove frozen potatoes from the freezer, rinse, and let it drain and defrost.
- In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more, stirring constantly. Add the beef and cook over medium heat until no longer pink. Remove from heat and drain the mixture from excess liquid.
- In a bowl combine the mushroom soup, milk, and sour cream. Add salt and seasoning and whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of shredded cheese. Gently mix to combine.
- Grease a 9×13 inch baking dish. Layer half of the frozen potatoes on the bottom, pour the hamburger mixture over the top and then layer with the other half of the frozen potatoes. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 30-40 minutes, or until golden brown and crunchy.