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Oct 22, 2013

Cheesy Cowboy Casserole

Okay, I have failed miserably in keeping up with the posts. I was reminded the other day that I have not posted anything for a long while. I am horrible at keeping up. I promise I will try harder.

I made this casserole a week and a half ago and liked it so much I keep thinking about it. So I thought I would share it with my few close readers. The original recipe is adapted from Crock-Pot Ladies. I did not do mine in the crock-pot simply because I did not plan ahead. Which is kind of my motto these days. Something else I need to work on.

I found this recipe on Pinterest, of course, and it sounded easy and good. Which it was!

Picture courtesy of Family Fresh Meals
Unfortunately, I do not have a picture of my casserole so I will post this one from, where I originally found the recipe. Okay, let's get cookin'

Cheesy Cowboy Casserole

1/4 cup diced onion
1/2 tsp pepper
1 tsp salt
1/2 tsp Mrs. Dash
1 lbs small red potatoes, sliced thin (I used russets and it turned out fine)
1 can of cream of mushroom soup
1 lb ground beef
1 can of diced tomatoes with liquid
1 cup canned corn
1 can dark red kidney beans
1 cup shredded cheddar cheese


In a large skillet, brown the ground beef and drain. Saute the onions in the skillet until soft, then add back the ground beef. Add the soup, diced tomatoes, corn and kidney beans. Add the salt, pepper and Mrs. Dash, combine all together and place into a greased casserole dish. Place the slices of potatoes in one layer over the top of the meat mixture, salt and pepper the potatoes. Sprinkle the cheese over the potatoes. Place into a 350 degree oven and bake about 30 minutes or until the cheese is brown and bubbly.

If you want to do it in the slow cooker you can follow this link to that recipe Cheesy Cowboy Casserole

I hope you enjoy this easy dish as much as I did. Oh and the leftovers (if there are any) are fabulous too. Happy eating!

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