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.
Recipe by Kait Nolan at https://kaitnolan.com/2015/09/21/gluten-free-dairy-free-cowboy-tater-tot-casserole/