Gluten Free Tater Tot Casserole
- Reviews 3
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1 1⁄2-2 lbs ground chuck
- 1 (18 ounce) can progresso cream of mushroom soup
- 1⁄2 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 1⁄2 cups shredded cheddar cheese
- 1⁄2 cup shredded mozzarella cheese (optional)
Directions
- Preheat oven to 350º.
- Brown the hamburger and drain.
- 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).
- Combine the soup mixture with the cooked hamburger.
- Spread the beef mixture at the bottom of a lightly greased 9x13 pan.
- Top with an even layer of tater tots, pressing the tater tots slightly into the beef mixture.
- Bake for about 45 minutes or until tater tots are brown.
- 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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