Gluten Free Tater Tot Casserole

Total time1 hr 20 min

Prep time20 min

Cook time55 min

4.5

(18)

Comfort food doesn't get much more satisfying than a bubbling, golden casserole loaded with seasoned ground beef, tender vegetables, and a creamy, savory sauce — all crowned with a full layer of crispy tater tots. The sauce is the secret weapon here: a cornstarch-thickened blend of chicken broth, sour cream, tamari, and smoked paprika that comes together in minutes and tastes like it simmered all day. Tamari steps in where soy sauce usually goes, keeping things wheat-free without sacrificing any of that deep, umami-rich depth. Cornstarch handles the thickening duties just as well as flour ever could, so the filling is lusciously saucy rather than gummy or flat. A blanket of shredded cheddar melts into the filling before the tater tots go on top, adding richness and a little gooey pull in every scoop. After about 40 minutes in a hot oven, those tots come out deeply golden and genuinely crunchy — no soggy topping situation here. This one serves six and reheats beautifully, making it a reliable weeknight hero for the whole table.

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Ingredients

6 servings

For the filling

1 ½ lb ground beef (80/20)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 cup frozen mixed vegetables (corn, peas, carrots, green beans)

For the sauce

2 tbsp cornstarch
1 ½ cups chicken broth
½ cup sour cream
1 tbsp tamari
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
salt and pepper, to taste

For the topping

1 cup shredded cheddar cheese
1 bag (32 oz) frozen tater tots

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains and the internal temperature reads 160°F (71°C), about 7–8 minutes. Drain off all but 1 tablespoon of fat.

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