Many days around 4:00pm, you can find me peering inside the pantry or fridge, searching for inspiration on what to make for supper.

This casserole came about on one of those days when I was really wishing I had some frozen tater tots to make that yummy casserole we used to have in elementary school. But of course there were none in the freezer and I also couldn’t find a lunch lady anywhere, so I had to improvise.

I found it’s pretty easy to make your own hash browns and they taste surprisingly like Waffle House. Maybe I should open a diner! (just kidding)

The ingredients are basically pantry staples and you could even swap the potatoes for rice and the corn for a different, perhaps healthier, vegetable.





  • 1.5 pounds ground beef

  • 6 medium potatoes

  • Small onion

  • Big block of cheddar cheese (can use pre-shredded cheese, but I think hand grated cheese melts and tastes better)

  • Frozen or canned corn

  • 1/2 cup sour cream or plain Greek yogurt (it tastes identical and I swap them frequently)

  • 1.5 T. Milk (approx.)

  • 1 T. Butter (optional, but a little won’t hurt)

  • Oil for cooking

  • Non-stick spray

  • Spices: salt, pepper, garlic salt, garlic powder, cavenders, dried onion flakes


  • Brown and drain hamburger and set aside.

  • In a small bowl, melt butter, then add sour cream/yogurt, milk, 1.5 teaspoons dried onion, 1/2 teaspoon garlic powder, some dried oregano. Mix well and set aside.

Here’s a better shot that includes my pink, fuzzy house shoes. 

  • Peel & wash 5-6 medium potatoes (I used golden potatoes but not really on purpose)

  • Grate potatoes into hash browns with regular cheese grater. (Watch those fingertips!)

  • Heat oil of your choice in large skillet until water droplets pop when sprinkled in the pan.

  • Cover bottom of pan with a few chopped onions, a layer of potatoes, salt & pepper, cover and let cook until brown on the bottom, then flip, cover, and let them brown on the other side.

  • Depending on the size of your skillet, you’ll have to do this several times to cook all of the hash browns. I did 3 rounds. You don’t want them too piled up in the pan or they won’t get browned. And in my opinion, the doner the better. Cook until semi-soft & brown; it doesn’t take long in a hot, covered skillet.

  • Meanwhile, spray baking dish and spread the first round of cooked hash browns on the bottom

  • Add a layer of browned meat, season with pepper, Cavender’s, and garlic salt.

  • Sprinkle light layer of cheddar cheese.

  • Add layer of corn (Could add a can of drained diced tomatoes or Rotel for a little kick).


I don’t always cook supper while drinking two drinks, but when I do, it’s Starbs & a H-E-B version of coconut La Croix. 

  • Dollop and spread sour cream mixture over entire pan.

  • Top with a final layer of browned hash browns, lightly salt.

  • Top with more grated cheese.

  • Cover & bake at 350 degrees for 15-20 minutes .

  • Uncover and bake another 10 minutes or so until cheese is bubbly and slightly browned at the edges.



Enjoy with bread and butter like a real cowboy.





by grace & grit,

LG's COWBOY CASSEROLE w/ ground beef, hash browns, cheese & simple preparation - lacyg.com // wife, mama, home.

PIN IT FOR LATER - lacyg.com // wife, mama, home.


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