Cowboy Casserole
This casserole I am sharing today is an oldie but a goodie, taken from the pages of my Big Blue Binder. I wish I had a dollar/pound for every time I have made this through the years. I would be a very wealthy woman. This is one of my tried and trues, and family tested recipes!
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 is very like a cottage pie . . . but with a tater tot covering instead of mash. Of course if you are a tinned soup snob you can make a basic cream sauce in its place.
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.
Yield: 6
Cowboy Casserole
prep time: 30 minscook time: 45 minstotal time: 75 mins
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.
ingredients:
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 of 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)
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 of 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)
instructions:
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.
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.
Created using The Recipes Generator
I will be back tomorrow with something fresh and exciting. In the meantime have a great day and Bon Appetit!
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