08 October 2012

Cowboy Lasagna

I've had a few requests for this recipe so I figured since I was making it tonight for supper, I would post it here as well.  It's super simple and wildly popular in this house.  I hope y'all like it.
Supper's ready!

Ingredients
1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

I know my idols, Gordon and Paula, would be appalled but my family is tickled.

76 comments:

  1. Darn - that looks good - hope you don't mind but I pinned it - so, I can have easy access!

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    1. I don't mind at all - and let me tell you, it was wonderful.. the best part is that we have a full meal left over plus two extra servings!

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  2. Do you mix the tomato soup with any liquid or just mix it in straight from the can without anything additional

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    1. I just mix it straight without adding anything.

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  3. This looks amazing! I'm trying to find a dish for my friends wedding this coming Sunday, what serving size do you think this dish would be?

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    1. I make it in a 13x9 pan and we're a family of three. I can get roughly 3 meals out of this one dish so that would be 9 servings... it all depends on the serving size really because I guess if you do a literal cup as a serving, you could probably stretch it to 12.

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  4. Is there really 3 tablespoons of dry mustard in this?

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    1. That's what I use but personalize it for what works best for your family.

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  5. Do you think it would work with my home made hashbrowns instead of tatertots?

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    1. I'm thinking it would but remember, it's going in the oven as well so I'm not sure if you will need to adjust to your cooking time on the hashbrowns to compensate for the oven time.

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  6. Have you ever freezed this meal?

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    1. All the time! It reheats beautiful - both in the oven and in the microwave.

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    2. Do you fully cook it before you freeze it, or do you just compile everything into the pan and then freeze it and cook when ready to eat? Would you thaw it before you cook it? I am so slow on freezer foods! LOL

      Thanks

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    3. Eco House, Did you ever get the answer? If so, what was it? Thanks! :)

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    4. I'm sorry, I totally missed this question! I fully cook it and then freeze it. As far as how to reheat it, I've done it where I've thawed it out and reheated it in the oven at 350 for 25 minutes and I've also placed it frozen in a cold oven that I heat up to 350 and cook it for roughly 45 minutes. Either way works fine.

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    5. Thanks, Amy! I always make these 9x13 casserole recipes but divide them into two pans and freeze one. Love your blog!

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  7. ok, i'm a brit.

    What is a tater tot?! I'm wondering if i can find something i could use to recreate this recipe here!

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    1. It's similar to what y'all call hashbrowns. They are minced up potato that are fried - kind of like a french fry, or chip in the UK, but instead of being long and skinny, they are short and round... like me... lol. If you google the word "tater tot" and pull up images, you'll get a better idea but basically, it's a small formed ball of hashbrowns.

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    2. Debs, maybe like small potato croquets.

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  8. Just made this! It turned out great! Thanks for the great recipe!

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  9. Do you cover the 9x13 with foil to bake in oven? Looks AMAZING!!!!!!!

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    1. Nope, I like my cheese to get a nice golden color to it.

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  10. Saw this today, picked up the ingredients and popped it into the oven. Can't wait to try it - the kids are already psyched to try!

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    1. Let me know how you like it! Ironically, I just pulled ours out of the oven because it was requested for supper tonight... lol.

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  11. I agree it looks great. Can I ask please is the tomato soup condensed or ready to eat? I have some home-made tomato soup I could use if it doesn't call for the condensed soup.

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    1. It is the condensed but I made it yesterday and only had tomato sauce on hand so I used it - tasted just as good. I think the homemade soup will be too thin. The sauce or condensed soup is much thicker.

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  12. Made this tonight for my family.... HUGE hit. Thanks so much!

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    1. Oh yay! You're welcome and I'm glad y'all loved it.

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  13. I made this today... I had a few substitutions, cause that's what I had on hand: I had chicken sausage, no tomato soup, so I used tomato sauce, and I had "pizza blend" shredded cheese...it turned out soooo yummy!!! thank you for sharing this recipe - my kids loved it! (even my picky 4-year-old) I will make it again, sticking to the original ingredients too :)

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    1. I substitute sauce when I don't have soup and I've used the "Mexican Blend" cheese as well. Never tried chicken sausage though but I'm glad everyone enjoyed it!

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  14. Tried this last week and both my fiance and I inhaled it! Thanks so much for such a great and easy recipe. We switched the cheese to cheddar because that's what I had on hand and it still tasted amazing!

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    1. Yep, I've done that too. I'm so glad you liked it, that makes me happy!

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  15. Tonight, my 10 year old is making dinner for the first time I found your recipe on Pinterest and he is cooking this tonight. A great starter recipe for a new cook! Thanks!

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  16. just put this in the oven I'm eager to try it!!!1

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  17. this was even better than i expected. I husband even ate it reheated the next day

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  18. Making this right now :) I am new follower. Hope you come on over an follow back! :)
    Karen

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  19. Hi do you think cream corn will OK instead of kernall corn?

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    1. My initial thought is that it will be too wet but if you scale back the soup to compensate, it might work. It will change the flavor and consistency of the dish so it wouldn't be my first choice but you never know unless you try.

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  20. Yum! Thanks for sharing this recipe! I found it on pinterest and definitely keeping it for a go-to dish! I made it without onions but maybe next time I can add some powder for flavor.

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    1. I'm not a fan of onions either and have used a sprinkling of onion powder as well. I love the flavor, just don't like the actual onions for some reason.

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  21. Is the minced onion fresh or dried? Thanks! :)

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    1. I've used both so whichever you have on hand or feel like using will work out well.

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  22. going to try this tonight... I have THE pickiest eater EVER (he is 6) so I am hoping he will like it!! he is excited to try it.... I will let you know how it goes!!

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  23. WOO HOO so excited when I find something my kid will not only eat but like!!! I made this for dinner last night, and he asked for it for lunch today!! hubby and I liked it too, nice to find something different!!

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    1. That is wonderful to hear! I was curious how it went and it's great the he loved it. I know how frustrating a picky eater can be - Hobbit was one up until this summer when she all of a sudden has gotten very adventurous in her food. She's just 8 so here's hoping he becomes adventuresome too!

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    2. not only did he eat this for lunch, he then had 3 helpings later in the afternoon and then ANOTHER plate of it for dinner!!! LOL he will try SOME things, but he doesn't like the normal things that all kids eat... no peanut butter, jelly, bread, eggs, anything bbq, sandwiches of any kind.... the list goes on and on... the oddest thing he DOES like.... Mussels!!??? ugh! (I HATE seafood!! LOL) anyway Thanks again for the recipe!! I will be making this again!!

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  24. Do you by chance know the nutritional value? I'm on Weight Watchers and would love to try this but I have to know how many points per serving. Thanks for your help!

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    1. It's 12 points, 13 if you're doing Points Plus.

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  25. Made this yesterday. Very easy and super yummy. It is really filling so would be great for hearty appetites.

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  26. So i just made this for my family my in laws dont eat beef so i made it with ground chicken it tasted soooooooooooooo good thanx 4 such an easy and delicious recipe

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  27. Swap the tomato for cream of mushroom, and build it upside down, with the tots on top, and you have what my family has been calling Tater Tot Casserole for years! It's always a hit. I'll have to try it with the tomato soup..

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  28. Can you prepare this a day ahead and then bake it before you serve it? Or would you bake it day ahead and re-heat it when serving?

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    1. I usually bake it the day ahead and reheat it because it reheats wonderfully.

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    2. What temperature would you set the oven for and for how long to re-heat?

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    3. If I do it from frozen, I set it in a cold oven and set the temperature to 350 and let it warm with the oven so I don't break my dish! I leave it in about 45 minutes but I check on it at 30 because I never remember... lol. If it's thawed, I put it in a 350 oven for about 15 or 20 minutes, just to warm it through.

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  29. Do you cook the tater tots before adding the rest? Do you think it would be ok to cook them first? If not, are they still crispy after cooking with all of that other stuff on top?

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    1. I do not cook them first and they are not 'crispy'. I don't think they would be either way since you add all the wet ingredients on top to cook it. If you do, let me know how it turns out.

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  30. This is wonderful! I used southwest/mexi-corn and added a can of black beans. (My 7 year old said cowboys always ate beans). Definitely a new family favorite.

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  31. This is great! My son is celiac (no gluten, wheat, etc.) And this recipe can be made gluten free!!! We kicked it up a notch and went spicy southwestern with bell peppers and a dash of chalulah hit sauce at the end. It's his new favorite!

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  32. Amy....How much Worcestershire Sauce do you use?

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    1. I don't honestly measure it, Belinda. I just tip the bottle, shake it a bit, and think "that should do it". It's all according to taste.

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  33. do you cook tater tots before putting in dish?

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  34. I made this today & it was pretty good. Calculated out to about $1.35 a serving (8 total servings) I didn't figure in the spices or worcestershire since I already had those items. Beef-$3.89,soup-..87,corn-.99, tots-2.99 & cheese-$2.00 (i only used 2 cups). One could always get the price lower with coupons(I didn't use). & sales

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    1. That's precisely why I love this meal. It tastes great and it doesn't break my budget.

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  35. My guy Loves this dish! He just brought the ingredients up from the freezer just in case I was ready to make it again. LOL

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    1. Awww, that's awesome!! I haven't made it in a few weeks and all I need is the cheese... hmmm, might toss it on my menu again too.

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  36. We just love this dish so yummy and it taste better the next day..

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  37. Excuse my ignorance, but what the tater tots?
    Tks
    Claude

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