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.