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Friday, January 16, 2015

Gluten Free Tater Tot Casserole

I have prepared a huge variety of meals throughout the years... fancy, plain, foreign dishes, you name it and I have probably attempted to feed it to someone. There is just something very comforting to me about a casserole. Give me a casserole for breakfast, brunch, or dinner and I am a happy girl.
Casseroles of all kinds had always been a popular meal in our family when we had 5 kids at home, but when the older kids moved out, and we were down to 4 of us, I stopped making casseroles much because of a picky eater that shall not be named.
Now that Picky Eater has a job and grabs something after work some nights, I don't feel bad about making something that the rest of us like.
This casserole is easy to throw together and can even be put together, covered and put in the fridge in the morning and tossed in the oven when you get home if you work.
I personally think that the leftovers taste even better the next day.

1.5 lbs. ground beef (or turkey)
2 cans vegetables of your choice, drained (we like corn and green beans)
1 can gluten free condensed cream soup* (or equivalent home mix) - This is the recipe I use to make mine.
3/4 C shredded cheddar cheese, divided
3 TBL sour cream
1 TBS cornstarch
1 tsp. onion powder
1 TBS dry Ranch dressing mix
1/2 tsp pepper
2-3 C tater tots ( I usually let them thaw for about an hour first so they cook well.)
* If you use canned soup, add 1/2 C of milk

Preheat your oven to 375*F

1. Brown your ground beef in a large skillet and drain. Return meat to skillet, stir in everything but the tater tots and 1/4 C of the cheese.

2. Pour your meat mixture into a greased 9x13 baking dish, place tater tots in a single layer on top, trying to have them all touching.
Bake for about 35 minutes, or until tots are browned and crispy.

3.Remove from oven, sprinkle with remaining cheese and return to oven for about 10 minutes. Let sit for 5-10 minutes before serving.

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