So, as the originating blogger pointed out, this kinda looks like dogfood. But, BUT, it does not taste like dogfood. Good news! It’s actually really homey and comforting, and a great use up for some canned goods that are in my pantry right now. Really, it’s very much like a simplified Shepherd’s Pie, and I’ll take simplified anything these days, dogfood or otherwise.
Delicious Dogfood Casserole
Just the Tip / Recipe from The Cutting Edge of Ordinary
What I used:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 15 oz can whole kernel corn, drained
- 1 can condensed cream of mushroom soup
- 2 cups cheddar cheese, shredded, divided
- 1/2 cup half and half (or milk or whatever you have)
- 1/4 cup low-fat sour cream
- 1 30 oz bag frozen tater tots (I used Ore-Ida Crispy Crowns, but I was looking for the frozen sweet potato tots, to no avail)
- 2 tsp olive oil
- 1/4 tsp cayenne
What I did:
- Preheat oven to 350. Spray a baking sheet with cooking spray and spread the tater tots out in a single layer and season with salt and pepper. Bake for 20-25 minutes until starting to crisp up and set aside.
- In a large skillet, heat a couple of tsp of olive oil over medium heat and cook the onion until tender and translucent. Add the chopped garlic and cook for another minute. Raise the heat to medium-high and add the beef and brown. Season with salt and pepper. Drain any excess fat and set the skillet aside.
- In a small bowl combine the soup, milk and sour cream and stir to combine. Stir this mixture into the skillet with the hamburger. Add the drained corn, 1 cup of cheddar, and the cayenne. Mix to combine.
- In a 9×13″ baking dish, layer half of of the crisped up tater tots on the bottom of the dish. Spoon the hamburger mixture over top the tot layer and then top with the remaining tots. Sprinkle with the other cup of cheese and bake for 30 minutes.