Gluten Free Tater Tot Casserole

READY IN: 1hr
Recipe by rodeoblonde

Gluten free version of the ultimate comfort food!!

Top Review by asnowmd

This was delicious! I added sautéed onions, bell peppers and celery (about 2 cups) to 2 lb. ground meat. I couldn't find Progresso so I used 16 oz. of an organic gluten-free creamy portobello mushroom soup my store had. I seasoned the meat and veggies w salt and pepper and a little garlic powder. Used the sour cream and cheese as directed. Really good 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).

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