Cowboy Casserole

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.

Ingredients

  • 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.
  • 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
  • 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)
Read the whole recipe on The English Kitchen