Lazy Gluten Free: Gluten Free Cowboy Casserole

Gluten Free Cowboy Casserole


I'll admit that potatoes are one of my favorite foods, maybe even to the point of an obsession, but we won't go there. When I came across this recipe and saw that it had tater tots, it instantly made it on my 'ultimate comfort food dish' list. This dish was an instant hit for Steven and I, and the leftovers were just as good, if not better. I will definitely be making this again very soon. 


Cowboy Casserole

You will need:
1 pound ground beef
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup Lazy Girl's Cream of Chicken soup (or 1 cup other GF cream of chicken soup)
2 cups Kraft shredded cheddar cheese
3 cloves minced garlic
1 small onion, chopped
1/2 cup milk
4 tablespoons sour cream
1 bag Ore Ida tater tots

Heat the oven to 350F. Grease a 9 inch by 13 inch pan with non-stick cooking spray.

1) Cook the chopped onion in a large skillet until translucent. Add the garlic and saute for a minute or two. Add the ground beef and cook until no longer pink. Drain and set aside. 

2) Prepared the cream of chicken soup according to directions. Whisk together with the milk and sour cream. Add the ground beef mixture and mix well. Stir in the corn and 1 cup of the cheese.

3) Layer half of the tater tots in the greased baking dish. Pour the ground beef mixture on top of the tot layer. Add the remaining tots and sprinkle with the rest of the cheese. 

4) Bake for 25 to 30 minutes or until the top layer of tots is golden brown and crunchy.

Adapted from Taste of Home's Cowboy Casserole Recipe.