Gluten Free Dairy Free Cowboy Tater Tot Casserole
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
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.
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 cup frozen corn
  • 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
  1. 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.
  2. 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