[TeresaM]

For the 10 years I've been married, DH has done all the cooking (& all the dishes that went with that). I know, I know, lucky me! But I miss cooking, I do the baking and he loves what I bake, but I want to do savory dishes too. So a few weeks ago I asked him if he would mind if I did a little cooking every now and then. He was fine with that, said he was getting a little tired of his cooking. So I've been making Sunday dinner. This was last Sunday, and DH's favorite so far. It was very easy and I thought ya'll might like to give it a try.

Cowboy Casserole

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I set the Crispy Crowns on a cookie sheet to defrost while I fixed the meat. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

NOTE: It can also be made up the night before and put in the fridge. Just sit it out for about an hour before you put it in the oven.

I can't remember where I found this recipe, but DH says it's a keeper.