Pescatarian Gluten Free Tater Tot Casserole
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.5(18)
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Learn more →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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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