Name: Cowboy Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (32-ounce) bag frozen tater tots; 1 pound ground beef; ½ medium yellow onion, diced; 1 (10-ounce) can Rotel tomatoes, not drained; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground black pepper; 1 cup sour cream; 1 (10.5-ounce) can condensed cream of mushroom soup, undiluted; 1 (15.25-ounce) can whole kernel corn, drained; 1½ cups Monterey Jack and Colby cheese, shredded, divided; 1 tablespoon chives, chopped

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I’m excited to share this hearty and comforting Cowboy Casserole—a layered bake of seasoned ground beef, vegetables, creamy mushroom soup, crispy tater tots, and melting cheese. It’s easy, filling, and perfect for busy evenings.

Why I’ll Love This Recipe

I love how this casserole brings together creamy and crispy textures in one satisfying dish. The savory ground beef and onions meld with the creamy mushroom sauce and corn, while the tater tots on top get beautifully crispy. It’s comforting, customizable, and always a family favorite.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (32‑ounce) bag frozen tater tots
1 pound ground beef
½ medium yellow onion, diced
1 (10‑ounce) can Rotel tomatoes, not drained
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 cup sour cream
1 (10.5‑ounce) can condensed cream of mushroom soup, undiluted
1 (15.25‑ounce) can whole kernel corn, drained
1½ cups Monterey Jack and Colby cheese, shredded, divided
1 tablespoon chives, chopped

directions

I lightly spray a 9×13‑inch baking dish with cooking spray, arrange the tater tots inside, and bake at 375 °F for 8 minutes. Then I remove them, put them in a bowl, and increase the oven to 425 °F.
I brown the ground beef and diced onion in a skillet over medium heat until the beef is no longer pink and the onion is tender.
I stir in the Rotel tomatoes (with juice), garlic powder, onion powder, and black pepper—and cook until the liquid reduces, about 8 minutes.
I mix in sour cream, condensed cream of mushroom soup, corn, and half of the shredded cheese. Then I spread that mixture evenly over the base of the casserole dish.
I layer the pre‑baked tater tots on top, followed by the remaining cheese. Then I bake the casserole until the cheese melts and everything is hot and bubbly—about 20 to 25 minutes.
Finally, I sprinkle the chopped chives over the hot casserole before serving.

Servings and timing

This recipe makes about 6 servings. From start to finish, it takes roughly 45 to 50 minutes, including prep, pre-baking the tater tots, assembling, and baking the full casserole.

Variations

I like that this recipe is flexible and easy to adjust. Here are a few of my favorite tweaks:

Adding black beans or pinto beans for a southwestern touch. I stir them in with the Rotel tomatoes.
Mixing in diced bell peppers or peas and carrots to add extra vegetables.
Using spicy Rotel or adding a dash of hot sauce when I want a little heat.
Skipping the tomatoes for a more classic creamy casserole flavor.

storage/reheating

I let the casserole cool completely before storing leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or place the full dish in a 350 °F oven until warmed through.
To freeze, I portion it into freezer-safe containers and store for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

What if I don’t have Rotel tomatoes?

I just use regular diced tomatoes, or leave them out altogether. The casserole still tastes rich and creamy without them.

Can I make this ahead of time?

Absolutely. I assemble it fully, cover it, and refrigerate. When I’m ready to bake, I add the cheese topping and pop it in the oven.

Can I double the recipe?

Yes! I double all the ingredients and use two baking dishes or one larger pan. I just adjust the baking time until everything is hot and bubbly.

Can I use fresh mushrooms instead of soup?

Yes, but I make a quick creamy mushroom sauce to replace the soup—usually with sautéed mushrooms, butter, flour, and milk.

Is there a vegetarian version?

Definitely. I use a plant-based ground meat substitute or extra beans, and make sure to use vegetarian mushroom soup.

Conclusion

I love how this Cowboy Casserole delivers so much flavor and comfort with simple, budget-friendly ingredients. It’s one of those dishes I know everyone will enjoy, and it always disappears fast. Whether I’m cooking for family or meal prepping for the week, this casserole never disappoints.

Cowboy Casserole

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

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Description

This hearty Cowboy Casserole is a comforting, family-friendly dish made with seasoned ground beef, creamy mushroom soup, corn, Rotel tomatoes, shredded cheese, and crispy tater tots. It’s a flavorful, easy-to-make weeknight dinner option.

Instructions

Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray. Arrange the tater tots in the dish and bake for 8 minutes. Remove and set aside. Increase oven temperature to 425°F.
In a skillet over medium heat, brown the ground beef and diced onion until beef is no longer pink and onion is soft.
Stir in Rotel tomatoes (with juice), garlic powder, onion powder, and black pepper. Cook for about 8 minutes until liquid reduces.
Add sour cream, condensed cream of mushroom soup, corn, and half of the shredded cheese. Mix well and spread evenly in the casserole dish.
Top with the pre-baked tater tots and sprinkle the remaining cheese over them.
Bake at 425°F for 20–25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Sprinkle chopped chives on top before serving.

Notes

You can swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian version.
Customize by adding beans, bell peppers, or peas for extra flavor and nutrition.
Make ahead by assembling in advance and baking when ready to serve.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.