Pioneer Woman Cowboy Casserole Recipe

Pioneer Woman Cowboy Casserole is a cheesy, tater tot-topped comfort bomb loaded with beef, bacon, and creamy goodness. It’s hearty, kid-approved, and stupidly easy — one skillet, one dish, feeds a crowd. It tastes like childhood, game day, and lazy Sundays all at once.

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Ingredients Needed

• 1 (32-oz) bag tater tots: frozen — let them thaw slightly while prepping.
• 4 strips bacon (about 3 oz): for crisp, salty magic.
• 1/2 yellow onion, chopped: adds a mellow bite.
• 2 cloves garlic, chopped: builds base flavour.
• 1 lb ground sirloin: lean, beefy, classic. Sub with turkey if you must.
• 1 (10.75-oz) can cream of mushroom soup: the binder. It works, even if you’re suspicious.
• 3/4 cup milk: makes it creamy without being gluey.
• 1/2 tsp salt: you can adjust depending on bacon/soup saltiness.
• 3/4 tsp black pepper, divided: for seasoning the meat and the top.
• 3 cups baby spinach, roughly chopped: for a little green so we feel better about ourselves.
• 1 cup frozen corn: sweet little pops of texture.
• 8 oz shredded cheddar or colby jack cheese: melts like a dream.
• 1/4 cup grated parmesan cheese: adds a golden crusty finish.
• Chopped chives or scallions (for topping): optional but freshens things up.

How To Make Pioneer Woman Cowboy Casserole

Preheat the Oven + Thaw the Tots:
Get that oven to 375°F. Take the tater tots out of the freezer now — they’ll soften just enough while everything else happens. No need to fully defrost.

Cook the Bacon:
Fry up the bacon in a big ol’ cast-iron skillet until crisp. Remove to paper towels and try not to eat it all. Leave the glorious grease in the pan — it’s flavour.

Build the Filling:
Toss onions into the bacon grease and cook until softened (about 4 minutes), then garlic for a minute. Add beef and break it up while it browns — no pink left, 6–8 minutes. Drain the fat if you want. Take the pan off the heat.

Mix It All Together:
Stir in soup, milk, salt, and ½ tsp pepper until smooth. Add spinach — it’ll wilt from the heat — then stir in the corn. It’s ugly now, but trust the process.

Assemble the Casserole:
Sprinkle cheese over the top. Arrange tater tots on top — in circles if you’re Type A, or just shove them all on if you’re tired (me). Sprinkle with parmesan and the rest of the pepper.

Bake & Finish:
Bake 30–35 minutes, until the tots are golden and crisp. Remove from oven, crumble the bacon over everything, and let it sit for 5 mins. Top with scallions or chives. Done. Try not to burn your mouth.

Recipe Tips

• Let it rest after baking — the sauce thickens and tots crisp more.
• You can use ground turkey or chicken, but it’s less rich.
• Add chopped jalapeños if you like it spicy.
• Want it vegetarian? Ditch bacon and beef, swap with mushrooms and lentils. Works surprisingly well.

How to Store & Reheat

• Room Temperature: Eat within 1–2 hours after baking.
• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze slices for up to 2 months. Reheat in oven or air fryer for best texture.

Nutrition Facts (Approx. per serving)

• Calories: 530
• Sodium: 850mg
• Protein: 24g
• Fat: 32g
• Carbs: 36g
• Fibre: 3g
• Sugar: 4g

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