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
- 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
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
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.
Author: Kait Nolan
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
- 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
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.
One thought on “Gluten Free Dairy Free Cowboy Tater Tot Casserole”
This sounds amazing!