Name: Cowboy Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 can (15 oz) corn, drained; 2 cups shredded cheese (cheddar or your choice); 1 bag (32 oz) frozen tater tots; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup milk; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste

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Cowboy Casserole is the kind of all-in-one, comforting meal that shows up on busy weeknights, casual potlucks, and Sunday suppers when you want something hearty with very little fuss. It layers seasoned ground beef, sweet corn, melty cheese, and a crispy tater tot top for a dish kids and adults both ask for seconds of. If you want a quick peek at who’s behind these Southern-friendly recipes, see about the author.

What makes this recipe special

This casserole is a true no-fuss crowd pleaser: ready in about an hour, pantry-friendly, and flexible enough to use what you already have on hand. It tastes like home, stretches a pound of beef into several generous servings, and gives you a crunchy, cheesy finish everyone loves.

"My kids call this the cowboy hot dish. It is simple, filling, and always a hit at family dinners."

Why it matters: it saves time, reduces cleanup with one baking dish, and delivers comforting flavors that are familiar without being fussy. Great for weeknights, casual gatherings, or when you need a fridge-emptying winner.

How this recipe comes together

This casserole is built in layers. Brown and season the beef, fold in a creamy mushroom soup mixture, layer in drained corn and cheese, then top with tater tots that crisp up in the oven. Expect about 10 minutes hands-on for prep and 30 to 35 minutes baking time for a golden finish.

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What you’ll need

1 lb ground beef
1 can (15 oz) corn, drained
2 cups shredded cheese, cheddar or your choice (shred from a block for best melt)
1 bag (32 oz) frozen tater tots
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Substitutions and clarifications:

Use ground turkey or plant-based crumbles if you want a lighter or meatless option. Reduce cooking time slightly for turkey.
Swap cream of mushroom for cream of chicken if you prefer a milder flavor.
For a lower-sodium meal, use a low-salt soup and rinse canned corn well.
Want extra veggies? Stir in a cup of frozen mixed vegetables with the corn.

Step-by-step instructions

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, brown 1 lb ground beef until fully cooked, breaking it up with a spoon. Drain excess fat into a heatproof container before disposing; do not pour down the sink.
Return the skillet to the stove and add 1 can cream of mushroom soup, 1/2 cup milk, 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste. Stir until the mixture is smooth and heated through.
Grease a 9×13-inch baking dish lightly with cooking spray or a little oil. Spread the beef mixture in an even layer.
Sprinkle the drained 15 oz can of corn over the beef layer. Scatter 2 cups shredded cheese evenly on top of the corn.
Arrange the frozen tater tots (32 oz bag) in a single layer over the cheese. Place them close together for a uniform crust.
Bake in the preheated oven for 30 to 35 minutes, until the tater tots are golden brown and crispy and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving to let the layers set and to avoid burns.

Extra clarity: if tater tots brown too quickly before the casserole is heated through, tent loosely with foil for part of the bake time and uncover to finish browning. Use an instant-read thermometer in the center if you want to verify it is hot throughout; 165°F is a safe serving temperature.

Best ways to enjoy it

Serve with a crisp green salad and a tangy vinaigrette to cut the richness.
Offer warm pickled jalapeños, sour cream, or sliced green onions as toppings for extra brightness.
For a picnic-style spread, pair with baked beans and cornbread for a true Southern comfort meal.
Make tacos from leftovers by spooning warmed portions into tortillas and adding shredded lettuce and salsa.

How to store and freeze

Refrigerator: Cover tightly and refrigerate within two hours of cooking. Keeps 3 to 4 days.
Reheating: Oven method – cover with foil and bake at 350°F until warmed through, about 15 to 20 minutes. Microwave method – reheat individual portions on medium power in 1 to 2 minute bursts, checking to avoid sogginess.
Freezing: Assemble and bake, or assemble unbaked. For unbaked, wrap tightly in foil and freeze up to 3 months. To bake from frozen, add 15 to 25 minutes to the baking time and cover with foil for the first half so the tater tots do not overbrown.
Safety tip: Thaw in the refrigerator overnight for more even reheating and to avoid bacterial growth.

Helpful cooking tips

Drain beef well to avoid a soggy casserole; blot excess grease with paper towels if needed.
Shred your own cheese from a block for better melting and less anti-caking powder.
For crispier tots, bake uncovered on the lower oven rack to let hot air circulate under the dish.
Batch shortcut: Brown meat and mix the soup-milk base a day ahead to halve prep on cooking day.
For pantry transparency, see our affiliate disclosure.

Recipe variations

Tex-Mex: Stir in 1 can drained black beans, swap cheddar for pepper jack, and top with chopped cilantro and lime wedges.
BBQ twist: Mix 1/2 cup barbecue sauce into the beef mixture and use cheddar; add sliced red onions before baking.
Mushroom lovers: Add a cup of sautéed sliced mushrooms into the beef mixture for more umami.
Gluten-free: Use a gluten-free cream soup alternative or make a quick roux with gluten-free flour and chicken broth.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 10 minutes prep and 30 to 35 minutes baking, plus a 5 minute rest. Total roughly 45 to 50 minutes.

Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate the casserole up to 24 hours before baking, or fully bake and reheat later. If refrigerated assembled, add a few extra minutes to the bake for thorough heating.

Q: Is this gluten-free?
A: Not always. Standard cream of mushroom soup usually contains gluten. Use a labeled gluten-free condensed soup or make a quick homemade cream sauce with gluten-free flour to keep it gluten-free.

Q: How many does this serve?
A: A 9×13-inch pan made with 1 lb of beef typically feeds 6 to 8 as a main dish, depending on portion sizes.

Q: Can I use fresh potatoes instead of tater tots?
A: Yes, thinly slice and par-cook the potatoes first so they finish crisp in the same time it takes the casserole to heat through.

If you want specific swaps for dietary needs or to scale this up for a crowd, tell me how many people you are feeding and I will help adjust the recipe.