Gluten Free Tater Tot Casserole

"Gluten free version of the ultimate comfort food!!"
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Ready In:


  • 1 12 - 2 lbs ground chuck
  • 1 (18 ounce) can progresso 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)


  • 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).

Questions & Replies

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  1. 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.
  2. mewhoshops_11952186
    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.
  3. janet coleman
    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.



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