Cowboy Casserole

 

After all of the turkey and ham of the past week, we were craving something quite different for supper at the weekend.  We were also having company for supper and I thought they were probably a bit tired of turkey and the like as well.



I was right.   This casserole went down a real treat.  It is a little bit different than most Cowboy Casseroles which you may see out there in that I add herbs and vegetables to mine.


 

I still use the cream soup . . . but  the addition of Worcestershire Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of this lovely stand by.  It's like a cottage pie . . . but with a tater tot covering instead of mash.



If you keep ground beef, tinned soup and sweet corn, along with frozen tater tots in your store cupboard/freezer . . . then you always have the makings of this delicious and economical casserole ready to go.

 

This is a real family pleasing meal.  It's hearty and filling and so very tasty.  I like to make a salad to serve on the side and green beans.  The other night I added some garlic bread as it was a company meal.
Needless to say, the meal was well received.  I knew it would be.  Enjoy!

 

 *Cowboy Casserole*
Serves 6
Printable Recipe

This may not look very tasty, but trust me when I say it's delicious.  I like to make the meat mixture the day before and let it ripen overnight.  I think it's even more delicious when you do this.

500g of extra lean ground beef (2 1/2 pounds)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)


Spray a large and deep nonstick pan with some cooking spray.  Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.  Add the knob of butter and continue to cook,  until it begins to turn golden brown in places.  Add the leek, onion, garlic, and herbs.  Cover and cook over low heat until the vegetables are wilted.  Stir in the ketchup, Worcestershire sauce, mushroom ketchup, corn, soup, milk, sour cream and 1/2 of the grated cheese.  Heat through.  Taste and adjust seasoning as necessary with salt and pepper.  Allow to simmer over low heat for about 15 to 20 minutes.  Do not let it dry out.  You want it slightly loose.  (If you are making it a day ahead, pour it into a plastic container at this point, cover and refrigerate.   The next day spread it into a 9inch by 13 inch glass baking dish which you have buttered and allow to come to room temperature before proceeding.)

Preheat the oven to 180*C/350*F/ gas mark 4.

Scatter the frozen potato nuggets over top of the meat mixture.  Cover tightly with foil and bake for 30 minutes.  Uncover and sprinkle with the remaining cheddar cheese.  Return to the oven and bake for 15 to 20 minutes longer until golden brown and the meat mixture is bubbling nicely.  Remove from the oven and let stand for 5 to 10 minutes before serving.  Serve hot.  I like to serve this with some salad and green beans.