Retake Homemade: Cowboy Casserole

This one was an adaptation of a recipe from the August/September 2010 Taste of Home (pg. 43).  I loved the concept of this recipe, but I needed to make a few adjustments in the name of healthy and grown up.  Tater tots are a thing of the school cafeteria and do not come into my house, so I changed those out for hash browns and doubled the beef as well as lightening the cheese, milk, soup, and sour cream.  The end result was declared a winner by all.  Serves 2 at 671 calories and 21 grams of fat and is a full meal in a bowl.


  • 1 pound ground beef, browned, drained, and rinsed
  • 1 cup whole kernel corn
  • 1 can 98% fat free condensed, cream of chicken soup (original recipe called for 2/3 cup but I misread)
  • 1/2 cup 2% shredded cheddar cheese, divided in half
  • 1/3 cup skim milk
  • 2 Tbsp light sour cream
  • 3/4 tsp onion powder
  • 1/4 tsp pepper
  • 3 cups frozen hash browns, divided


  1. Mix the milk, soup, sour cream, 1/4 cheese, onion powder, and pepper.
  2. Mix the browned beef and corn.
  3. In an 8×8 casserole dish sprayed with cooking spray, layer 1 1/2 cups of the hash browns.
  4. Add the liquid mixture to the beef and corn and mix well.
  5. Pour into the 8×8 dish over the hash browns.
  6. Add the remaining has browns over the top and top with the last of the cheese.
  7. Bake uncovered at 375 for 20-25 minutes.

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2 thoughts on “Retake Homemade: Cowboy Casserole

  1. I totally made this the day I got the magazine, mostly because I had all the ingrediens. Honestly, I still have no idea where those Tater Tots came from?! It was good! I even pleased my Mr. Picky and his teenage son! Yum!

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