Yum! This was a yummy twist on a traditional shepherd’s pie casserole. We really enjoyed it – and it was even better the second night.
You can easily make this one a few days in advance and keep it in the fridge – then just bake when you are ready.
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
*Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn’t cook as well if they were still frozen solid.
- In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more.
- Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
- In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
- Grease a 9×13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns.
- Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.