Tater Tot Casserole. With a name like that, how can you go wrong!?!
While growing up, one household favorite was the tater tot casserole my mom would make. She loved it because, as a busy single-mom, she could make it ahead of time and then pop it in the oven when the time came. Us kids loved it for the most obvious reason: It had tater tots in it!
We have easily modified this casserole to be gluten-free, and can once again enjoy the comfort it brings on a cold, wintry day.
- 1 lb ground chuck
- 2 bags Ore-Ida tater tots
- 2 cans cream of mushroom soup (gluten-free of course, we used Pacific)
- ¼ to ½ cup finely chopped onion (optional)
- 1 tbsp salt
- 1 large bag (8-12 oz) shredded mozzarella cheese
Pre-heat oven to 350 degrees. Fry your ground chuck and drain the grease. Then add onion, salt and soup to the meat and mix up.
In your 13×9 glass dish, put a layer of tater tots. Bake for 20 minutes.
Take the dish out of the oven, add a layer of the beef mixture, a layer of tots, and another layer of the beef mixture. Bake for an additional 40 minutes.
Take the dish out of the oven and sprinkle the mozzarella cheese over top. Bake for 3 minutes, or until cheese is melted.
And there you have it. A simple casserole that has all of the comfort you need! This is sure to be a fan favorite, and is as kid friendly as a casserole gets!
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009. She reviews gluten-free products, restaurants, posts simple recipes, and writes about gluten-free experiences onwww.gfreelaura.com. Laura also blogs for the National Foundation for Celiac Awareness and Rudi’s Gluten-Free Bakery. You can follow Laura’s young, wild, and [gluten] free updates by finding her on Twitter, Facebook, Pinterest and Google+.
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