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Pioneer Woman Cowboy Casserole

Pioneer Woman Cowboy Casserole - recipe card
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A hearty, cheesy ground beef and tater tot casserole with a creamy mushroom and sour cream sauce, baked until bubbling and golden. The crispy tots on top give way to a rich, savory filling beneath, making this a comforting weeknight dinner the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium green bell pepper, seeded and finely diced (about 1 cup)
  • 1 pound 85/15 ground beef
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup full-fat sour cream
  • 1/3 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 8 ounces shredded sharp cheddar cheese (about 2 cups)
  • 1 pound frozen tater tots (about 30 tots)

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 9×13-inch baking dish with nonstick spray or a thin film of olive oil to prevent sticking.
  2. In a large skillet over medium heat, warm the olive oil until it shimmers. Add the diced onion and bell pepper, and cook, stirring occasionally, for 4 to 5 minutes until the onion is translucent and the pepper softens.
  3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook, stirring frequently, for 6 to 8 minutes until the beef is no longer pink and has browned evenly. The bottom of the pan should have a thin layer of fond (browned bits).
  4. Add the minced garlic, kosher salt, and black pepper to the skillet, and stir for 30 seconds until fragrant. Remove the skillet from the heat.
  5. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, Worcestershire sauce, and smoked paprika until smooth.
  6. Pour the soup mixture into the skillet with the beef and vegetables, and stir to combine. Fold in 1 1/2 cups of the shredded cheddar cheese (reserving 1/2 cup for topping) until evenly distributed.
  7. Spread the beef mixture evenly into the prepared baking dish, using a spatula to level the surface.
  8. Arrange the frozen tater tots in neat rows on top of the beef mixture, covering the entire surface. The tots should touch slightly but not overlap heavily.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tater tots.
  10. Bake on the middle rack for 30 to 35 minutes, until the casserole is bubbly around the edges and the cheese on top is melted and lightly browned. The tater tots should be crispy and golden—if you prefer them extra crunchy, switch the oven to broil for the last 2 minutes, watching closely to avoid burning.
  11. Remove the casserole from the oven and let it rest on a wire rack for 5 to 10 minutes before serving. This allows the filling to set slightly and prevents it from sliding apart when portioned.
  12. Scoop out generous portions with a wide spatula, ensuring each serving includes both crispy tots and creamy filling. Serve hot, garnished with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the casserole without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F / 190°C for 40 to 45 minutes. To reheat individual portions, microwave on high for 1.5 to 2 minutes, or reheat in a 350°F / 177°C oven for 10 minutes to restore crispness. Avoid reheating in a toaster oven as tot bottoms may burn.

Nutrition

Keywords: cowboy casserole, tater tot casserole, ground beef casserole, pioneer woman casserole, cheesy beef bake, easy weeknight dinner, family casserole, tater tot bake, creamy beef casserole, American comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cowboy-casserole-recipe/