Is there ANYBODY on earth who doesn’t like tater tots?? These tiny machine-pressed potato products are serious comfort food for me and especially yummy on a cold November day. I whipped up this recipe for the Reddit 52-week baking challenge and casseroles were the theme. To be honest I wasn’t really looking forward to this bake, as casseroles aren’t generally my “thing” and my hubby and kids aren’t too enthused with them. My husband also eats gluten free/dairy free, so that sort of limited my options. Luckily I found a pretty good recipe and adapted it to our needs. BTW – this recipe is dairy free EXCEPT for the butter in the homemade condensed cream soup portion, so you could try using some sort of vegan butter substitute, but I haven’t tried that yet. Make sure your tater tots are gluten free if needed. Enjoy! – Tiffany
Gluten Free and Dairy Free Tater Tot Casserole
A simple gluten free and dairy free (except for the butter!) casserole with beef and crisp tater tots.
Melt your butter in a medium-sized saucepan over medium heat.
Whisk in your GF flour and keep whisking while it cooks for 2 minutes or so.
Slowly add in your almond milk (or whatever dairy substitute you prefer). Keep whisking!
Turn up the heat to medium high and add your garlic salt (and your mushrooms if using them).
This will thicken up as it cooks. Stir often and cook until a condensed soup consistency. Take off the heat when it is the thickness you prefer and set to the side for the next step.
Tater Tot Casserole
Preheat oven to 400 degrees.
Brown your ground beef and drain the fat from the pan. At this point I tossed my frozen green beans into the pan with the beef to warm and soften them up a bit.
In a bowl, toss the dried onions, condensed soup, cooked beef, and green beans together. Salt and pepper to taste if you'd like.
Place this into a casserole dish; I used a round 2 quart Pyrex dish.
Now you can artfully place your tater tots on the top! I started on the outside and worked my way in, making somewhat of a spiral design. You could try rows or columns if you are baking in a square dish.
Bake until your tater tots are golden brown and crispy. This took about 30 minutes for me.
OPTIONAL - Do you want cream of mushroom soup? Then add some chopped canned mushrooms while stirring.
Recipe adapted from a Simple Home Cook and Food Fanatic.
I sell these, so if you are looking to buy, let’s talk 🙂
See that pic? That cute little box will run you 5 bucks (plus shipping) and includes 1 each of pistachio, strawberry, gingerbread chocolate, and lemon. I can take larger custom orders and have made chocolate mint, vanilla, and lavender flavors. You can contact me at thekuhnfamily2 at gmail dot com 🙂
Are you intimidated by these little cuties? I really was, especially after reading everywhere how fickle they are, how important technique is, etc. I’ve now made these well over a dozen times and each batch gets better than the last. I think the key is the batter consistency more than anything else. Here are some things I DON’T do, as I haven’t found them necessary for making macarons (macs for short!):
– aging the egg whites (I only separate them an hour or 2 ahead of time to get them to room temp so they whip up better)
– using cream of tartar (I used this for several batches and then left it out, and haven’t seen a difference in my macs)
As we speak I have close to a dozen egg yolks in my fridge leftover from my macaron-making extravaganza, so I’m open to suggestions on what to do with those!
Here are some step-by-step pics to help you along.
This beauty WON ME SOMETHING – I got a cooler bag and a 20 dollar gift card to a local grocery store. How cool is that?? This was for my first ever baking competition for a “healthier” dessert and I beat out all…
wait for it…
3 OF US!
and 1 of them was me.
But I totally won!
Thanks to Sally’s Baking Addiction for the recipe –
It is a macaron! and not the coconut kind, but the almond flour/meringue with a filling kind, and really one of my most favorite things to bake. I was afraid to try them for so long and have managed to make each batch a little better than the last (most of the time).
I’m Tiffany and I love to bake. My obsession love for baking started this past year with a Reddit baking challenge – https://www.reddit.com/r/52weeksofbaking/ and I realized how fabulous it is to decide on a recipe, drool over a recipe, make said recipe, share the recipe with others, and of course stuff my own face with it. Now I will share my baking escapades with THE WORLD, or whoever happens to read this blog.