Saturday, October 8, 2011

Cream Soup Free Tater Tot Casserole

I have to admit it.... I love tater tot casserole. This casserole was one of my first blogging recipes, but I felt I needed to update it from 2007. Usually, this recipe calls for a cream soup of some kind, but I decided that I could take care of that part on my own. I loved how this casserole turned out! Ron was thrilled to have tater tot casserole for dinner and I loved the familiar comfort of the casserole.

Thank you for your comments of the cookies! It was funny that I did two so close together...I am not a baker. However, it was a pleasant surprise how well they turned out! Yum.... :)

Ron is on the Old Glory Honor Flight today bringing Wisconsin veterans to see their Washington D.C. memorials. I am so proud of his commitment to this organization.

1 1/4 lb lean ground beef
1 package frozen mixed vegetables
2/3 cup chicken stock
1/4 cup gluten free flour
1/4 cup milk
1 cup shredded sharp cheddar cheese
3 1/2 cups tater tots
salt, pepper & seasoning salt to taste

Brown beef in a large skillet over medium. Drain. Add vegetables and stir. Add stock and milk to beef and sprinkle flour on top. Mix well and allow the beef to simmer for 5-7 minutes, or until the broth thickens and reduces. Season with salt, pepper, and seasoning salt. Pre-heat the oven to 350. Spread the beef into a casserole dish and top with cheddar cheese. Evenly place tater tots on top of the casserole. Bake for 30 minutes or until sides are hot and bubbly.


  1. Thank you for stopping by my blog, and signing up to follow it; I now follow you too! I look forward to reading your blog posts.

    God Bless,
    My Kind of Cooking

  2. whoah, this looks really good! i've never heard of such a thing! thanks for linking to foodie friday! -nyoa