Gluten Free Tater Tot Casserole

Total Time
1hr
Prep 15 mins
Cook 45 mins

Gluten free version of the ultimate comfort food!!

Ingredients Nutrition

  • 1 12-2 lbs ground chuck
  • 1 (18 ounce) canprogresso cream of mushroom soup
  • 12 cup sour cream
  • 1 (2 lb) bag frozen tater tots (just check the label to make sure they're GF! My dad has never had an issue with OreIda)
  • 1 12 cups shredded cheddar cheese
  • 12 cup shredded mozzarella cheese (optional)

Directions

  1. Preheat oven to 350º.
  2. Brown the hamburger and drain.
  3. While the hamburger is cooking, combine the soup and the sour cream. (also add the mozzerella to the soup and sour cream mixure if you choose to use it).
  4. Combine the soup mixture with the cooked hamburger.
  5. Spread the beef mixture at the bottom of a lightly greased 9x13 pan.
  6. Top with an even layer of tater tots, pressing the tater tots slightly into the beef mixture.
  7. Bake for about 45 minutes or until tater tots are brown.
  8. Remove from oven, top with desired amount of shredded cheddar, and continue to bake until cheese is bubbling and tater tots are all heated through (about 10-15 minutes).
Most Helpful

I would add some garlic and cayenne to spice it up a bit. Mixed vegetables are always good. I also like lots of tator tots so I line them on the bottom and neatly line them up the sides of the pan along with the top. Everyone loves this dish.

mewhoshops_11952186 January 18, 2014

I made this the other night and thought it was a little bland. I used 2 lbs meat and when dinner was over, I threw out half the meat that was left. I'll try this again with 1.5 lbs of meat. The thing is, the next 2 days my DH ate it and raved. He said it was definately better the second (and third) day. So, he says it's a 5. I had a hard time finding gluten free soup (store didn't have Progresso) Another recipe said Healthy Valley (?) is a gluten free mushroom soup...I'll try this again.

janet coleman January 01, 2010