Cowboy Casserole

Instructions

1. Preheat oven to 375F degrees.
2. Add bacon to a large oven-proof skillet* and turn the heat on to medium. Once the bacon starts cooking, cook on one side until crispy, about 3-4 minutes then flip and finish cooking the other side, another 2-3 minutes.
3. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the skillet.
4. Add the veal, mushrooms, onion, and a big pinch of salt to the bacon drippings and cook until meat is no longer pink, breaking it into pieces with a wooden spoon as it cooks, about 5-10 minutes. Add garlic and cook 1 minute. Drain off any excess grease.
5. Turn the heat down to low and add the sour cream, milk, Worcestershire sauce, salt, and pepper. Stir until smooth.
6. Add the corn and 1/2 cup cheese then cook until melted. Taste and adjust for salt, if needed.
7. Remove from the heat then add the tater tots on top in a single layer. Top with remaining 1/2 cup cheese.
8. Bake for 35-40 minutes or until the cheese has melted and the tater tots are golden brown and crispy. Garnish with crumbled bacon and green onion.

Casserole is best served the day it’s made. However, you can refrigerate leftovers in an airtight container for up to 3 days.

Notes:

*If you don’t have an oven-proof skillet, you can transfer your veal mixture to casserole dish before adding the tater tots on top.

*Per USDA guidelines, ground meat should be cooked to an internal temperature of 160°F as measured by a meat thermometer.