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Cowboy Casserole

This Cowboy Casserole is made with pantry staples like corn, garlic, onions and tater tots, layered and baked to crispy perfection. A keeper that the whole family will enjoy, and you never know it is even vegan. It is the ultimate comfort food that everyone is going to love in no time.

A large portion of the Cowboy Casserole is lifted out of the dish, showing the meaty sauce and tater tots.

I am really into easy meals, made from easy ingredients. Corn is such an ingredient that I always like to use because you can easily incorporate it and it seriously makes a great texture.

You know that if you tried my Corn Dip, the Black Bean and Corn Salad, or the Cream Corn Casserole

If you are looking for more corn recipes, plan ahead, use my search bar and enjoy something delicious and good.

Ingredients for the Cowboy Casserole assembled on a wooden board.

Combining butter and flour for the white sauce base in a saucepan.

Why this Cowboy Casserole is one of the best casseroles you’ve ever tried 

I tell you once tried you will make this instant favorite often. 

My Cowboy Casserole is so easy to make with tater tots and corn. At the same time it is so rich in flavor with a pinch of hot sauce.

As always you get clear step by step instructions and pictures so you get the result that is texture perfect and spot on, creamy, rich and comforting.

Adding sour cream and cheddar to the white sauce base in a saucepan.

Mixing in corn into the white sauce.

What you need for this Cowboy Casserole recipe

  • Tater tots
  • Olive oil
  • Corn
  • Vegan ground beef
  • Plant milk

 

  • Garlic
  • Onions
  • Vegan sour cream
  • Flour
  • Vegan cheddar
  • Hot sauce

In a frying pan, diced onions are sauteed.

Showing how vegan ground beef is added to the onion mixture in the frying pan.

How to make Cowboy Casserole

Preheat oven to 405°F, set a 8×11 inch casserole dish aside.

Prepare a baking sheet with parchment paper and bake the tater tots according the manufacturer’s directions.

In a casserole heat 3 Tbsp of olive oil and reserve the remaining 1 Tbsp for later. Add flour, then carefully stir in the plant milk. Reduce heat to medium and cook until the sauce thickens.

Add vegan sour cream, corn, half of the vegan cheddar, season with a pinch salt and pepper. Remove from heat when everything is well combined.

Vegan ground beef mixture is added to the white sauce in the saucepan.

Showing the first steps in layering the Cowboy Casserole, starting with vegan beef filled white sauce.

Heat remaining oil in another pan and add onions and garlic. Fry for 3 minutes before giving the vegan ground beef to the pan. Cook for 3 minutes more, than add hot sauce and a pinch of salt and pepper.

Transfer the beef mixture to the pan with the white sauce and combine everything.

In your casserole dish, start with half of the corn mixture at the bottom, followed by a layer of tater tots. Repeat and sprinkle with remaining vegan cheddar on top.

Bake the Cowboy Casserole for 10 minutes, then serve on plates or in bowls.

Top view on the casserole dish with the layered Cowboy Casserole topped with shredded vegan cheddar.

The Cowboy Casserole is great for leftovers and will stay fresh for around 4 days in the fridge, properly stored in an airtight container.

When freezing it will last for around 3 months. Keep in mind to let cool down completely before freezing. Same goes for reheating: thaw completely.

The Cowboy Casserole in a baking dish taken out of the oven.

Variations:

Add more veggies like mushrooms, bell peppers like I did in my Tater Tot Casserole.

Add jalapenos or chilis for a more spicy flavor

Collage of two pictures of the Cowboy Casserole with recipe title text.

If try this Cowboy Casserole, tag me on Facebook or Instagram.

Take a pictures to show off your remakes.

Cheers, Florian.

A large portion of the Cowboy Casserole is lifted out of the dish, showing the meaty sauce and tater tots.

Cowboy Casserole

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Cowboy Casserole is made with pantry staples like corn, garlic, onions and tater tots, layered and baked to crispy perfection. A keeper that the whole family will enjoy, and you never know it is even vegan. It is the ultimate comfort food that everyone is going to love in no time.

Ingredients

  • 1 lb frozen tater tots
  • 1 cup almond milk
  • 3 tsp flour (gf, if needed)
  • 4 Tbsp olive oil
  • 7 oz vegan sour cream
  • 1 15 oz can corn, drained
  • 2 tsp hot sauce
  • 5 oz vegan cheddar, shredded
  • 3 cloves garlic, minced
  • 1/3 cup onions, chopped
  • 7 oz vegan ground beef
  • salt, pepper to taste

Instructions

  1. Preheat oven to 405°F, set a 8x11 inch casserole dish aside.
  2. Prepare a baking sheet with parchment paper and bake the tater tots according the manufacturer's directions.
  3. In a casserole heat 3 Tbsp of olive oil and reserve the remaining 1 Tbsp for later. Add flour, then carefully stir in the plant milk. Reduce heat to medium and cook until the sauce thickens.
  4. Add vegan sour cream, corn, half of the vegan cheddar, season with a pinch salt and pepper. Remove from heat when everything is well combined.
  5. Heat remaining oil in another pan and add onions and garlic. Fry for 3 minutes before giving the vegan ground beef to the pan. Cook for 3 minutes more, than add hot sauce and a pinch of salt and pepper.
  6. Transfer the beef mixture to the pan with the white sauce and combine everything.
  7. In your casserole dish, start with half of the corn mixture at the bottom, followed by a layer of tater tots. Repeat and sprinkle with remaining vegan cheddar on top.
  8. Bake the Cowboy Casserole for 10 minutes, then serve on plates or in bowls.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 753Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 387mgCarbohydrates: 56gFiber: 5gSugar: 5gProtein: 39g
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