What’s the old saying? When in Minnesota, eat tater tot hot dish! OK, I just made that up. In all seriousness, we do like our hot dish here! Some people might call it casserole but nope, it’s hot dish! 😉
Thank you to my friends at Celiacs Anonymous for featuring this recipe on their site!!
This was a staple dinner in our house growing up. My family always just called it Tater Tot Hot Dish, but when I met Brian we started calling it TTHD and now that has stuck. Brian actually never had this growing up (gasp!) and it’s one of our go-to weeknight meals now! Plus, it’s great for leftovers. Dare I say it’s even better the next day?? It’s so simple and so tasty.
You can add any kind of veggie you want. Some people even like to add cheese, but I’m a purist so I like it without. As for the tater tots, we have found that Ore Ida brand are our favorite. They are delicious, widely available, and are even labeled gluten-free.
The original recipe called for Campbell’s Condensed Cream of Mushroom Soup. Of course, the Campbell’s soup contains wheat (most likely as a thickener) so we can’t use that one anymore.
My favorite gluten-free alternative is a product called Pacific Foods, which is a line of organic soups and broths that can be found at most grocery stores. They make a gluten-free condensed cream of mushroom soup. This brand comes in a box and not a can so be aware of that when you’re out shopping!
I actually think that the Pacific brand is more flavorful than the Campbell’s version! See, eating gluten-free isn’t all that bad! Wal-mart carries a Great Value brand of that is also condensed and gluten-free. It’s important to note that you should be using the condensed cream of mushroom soup. If you buy just a regular soup, it will be far too runny and not as flavorful. Condensed soup is thicker and the flavor is more “condensed”.
If you can’t find a condensed cream of mushroom soup where you are, then you can certainly make your own. Gimme Some Oven has a great recipe for it on her site!
Tater Tot Hot Dish (Gluten-Free)
- 1 ½ – 2 Pounds Ground Beef
- ¼ Cup Chopped Dried Onions - Or about ½ of a small white onion, chopped
- 2 Boxes/Cans Condensed Cream of Mushroom Soup
- 1 Bag (about 12 ounces) Frozen Corn (or veggie of your choice)
- 1 Bag (about 12 ounces) Frozen Peas (or veggie of your choice)
- 1 Standard Bag Tater Tots - Ore-Ida is a great brand that is also labeled gluten-free
- Salt and Pepper - For seasoning the ground beef
- Preheat oven to 350° Fahrenheit.
- Brown the ground beef, onions, and a dash each of salt and pepper on the stovetop until the meat is cooked thoroughly.
- Drain the grease and layer the meat in the bottom of a 9×13 inch baking dish.
- Over the top of the meat, layer the peas and corn (keep it frozen).
- Pour the soup over the layer of the peas and corn. Spread out evenly over the veggies.
- Layer the entire bag of tater tots over the top of the soup layer. Some people like to meticulously line up the tots, but I like to let them fall where they may as long as they are covering the entire dish!
- Place into the pre-heated oven and cook uncovered for 45 minutes. The edges will be bubbly and the tater tots will be golden brown and crunchy. Serve immediately. Store leftovers in the refrigerator.
Remember to PIN this recipe so you can serve it up for your family soon. I think they’ll love it!
I made this last night! It was tasty however a bit salty. I didn’t dilute the pacific foods condensed mushroom soup (found in a can at my store). Wonder if outing done almond milk to thin it out a bit would have been better?? Thx for introducing me to a GF option for mushroom soup!
Kari @ The Savory Celiac
Yes, you could certainly dilute it a bit with almond or regular milk.