June 23, 2009
Stovetop Tater Tot Casserole – What’s for Dinner
Welcome! I hope you find some useful gluten-free dinner ideas here, and I would love for you to contribute your own. If you haven’t participated before, you can read the guidelines here.
The other night I was in the mood for a good tater tot casserole, but I didn’t want to heat up the oven. I figured that since everything I put into it is already cooked, except the tater tots, I could do it without the oven.
I cooked the tater tots in an electric skillet which was a trade off because then they were cooked in oil (less healthy but oh, so good). It turned out well and really hit the spot.
Gluten-Free Tater Tot Casserole – Stovetop version
- 1 – 1 1/2 lbs. ground beef
- 1 medium onion, chopped
- 1/2 orange bell pepper, chopped
- 6 baby bella mushrooms, sliced
- 2 lbs. frozen tater tots
- 1 recipe cream of mushroom or chicken soup
- 1/4 c. liquid (water, milk, or milk substitute)
Brown and drain the ground beef in a skillet. Remove the beef to a bowl. Add a little oil to the skillet and add the onion and pepper. When almost cooked, add the mushrooms and cook until tender.
While the other parts are cooking, make the batch of cream soup, or use store bought if you have it. Add about 1/4 cup liquid to the soup to thin it a little. Combine the beef, veggies, and soup in your skillet or a pot and make sure everything is hot. Spread this mixture into a rectangular baking dish and put the tater tots on top. Serve and enjoy!
What’s your gluten-free dinner idea?
I'd love to take a big bite of your casserole - it looks yoummy! Alas, I don't eat white potatoes. They make me crazy. I would probably just substitute some brown rice and veggies.
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