September 21, 2015Gluten Free Dairy Free Cowboy Tater Tot Casserole
Recipe
This is one of those casseroles that’s impossible to give credit for because it’s a southern staple. There are lots of different variations with slightly different tweaks here or there. Very kid-friendly (husbands too!). Because of the GF/DF conversion, it takes a LIIIIITTLE more time than the classic version that just uses a can, but it’s still quick enough to throw together for a weeknight dinner.
Ingredients
Instructions
In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper.
Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly.
Gluten Free Dairy Free Cowboy Tater Tot Casserole Author: Kait Nolan Recipe type: Casserole Cuisine: Gluten and Dairy Free
1 pound ground beef or turkey 1 small onion, diced 1 cup frozen corn ⅔ cup GF/DF condensed cream of mushroom soup ½ cup shredded cheddar Daiya cheese, divided ⅓ cup plain, unsweetened almond milk 2 tablespoons sour cream substitute (I used Tofutti) ¼ teaspoon pepper 1 16 ounce bag of tater tots, divided
In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper. Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly. 3.3.3077
TAGS:Dairy free / gluten free / Kait Nolan
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