Cowboy Casserole

This is a recipe that I found in the August/September 2010 issue of Taste of Home magazine.  I made it sometime before Christmas.  I'm not sure exactly when.  December was kind of a blurry month for me.









Ingredients:
1/2 lb. lean ground beef
1 can (8-3/4 oz.) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted (I substituted the Cream of Something Soup mix mentioned in this post.)
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk (I used whole milk which is what I have on hand for my daughter.)
2 Tbs sour cream
3/4 tsp onion powder
1/4 tsp pepper
2 cups frozen Tater Tots (I used southern style hashbrowns which is what I already had.)

Preheat oven at 375 F.

In a large skillet, cook beef over medium heat until no longer pink.  Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder, and pepper. [Yes, I see that you do not drain the fat off of the ground beef.  I'm pretty sure I didn't do that.]

Place 1 cup Tater Tots (or hashbrowns) in a 3-cup baking dish coated with cooking spray.  Layer with beef mixture and remaining Tater Tots; sprinkle with the remaining cheese.  Bake uncovered at 375 F for 20-25 minutes or until bubbly.

I remember making this; I remember eating this; I do not remember if I loved it or just liked it.  Robert had a mildly positive reaction to it.  I will put this in my Keeper Recipe file and we'll see how it does the second time around.