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.

Ingredients:

• 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

Directions:

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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