Cowboy Casserole

Here is a recipe that we’ve been testing for our hot lunch program. This is the kids version. I think I would throw in some chopped green chilis!I hope they like it!


Cowboy Casserole

Serves 12

1 lb of ground beef
1 small onion, minced
3 dashes of Worcestershire sauce
1 Tbs flat leaf parsley
10¾ oz can of tomato soup
15 oz can of corn
3 Tbs dried mustard
32 oz package of tater tots
salt & pepper, to taste
4 cups mozzarella cheese, grated

Brown ground beef with the onions – drain. Then add the Worcestershire sauce, parsley, tomato soup, corn, dried mustard and simmer for about 10 minutes.

In a greased 9×13 baking dish, arrange tater tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese.

Bake in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.


Tomato Soup Shooter with Cheese Toasts

My client asked me to make tomato soup shooters for their event. Yes, I know it’s a trend, but they are good!

Tomato Soup Shooter with Cheese Toasts

32 oz vegetable broth
28 oz can of crushed Italian style tomatoes
1 cup cream or half and half
kosher salt and fresh ground pepper
2 slices of sourdough or white bread
olive oil
sharp cheddar cheese, grated

Begin by combining the broth and crushed tomatoes in a large pan over medium heat. Bring to a boil and then stir in the cream and reduce heat to low. Season to taste with salt and pepper. Simmer for about 10 minutes and stir occasionally.

While the soup is simmering, prepare the cheese toasts: Brush the bread with olive oil and toast in the oven, then add the cheese and broil until cheese melts. Set aside.

Puree the soup with an immersion blender.

Pour the soup into a large pitcher to make it easier to fill the shot glasses or espresso cups. Fill each shot glass, garnish with a few drops of pesto and cheese toasts.