Every once in a while you just need something easy to make with a pound of hamburger and something the kids will eat too. Tater Tot Casserole is one of those old time favorites. A lot of people think they cannot enjoy this casserole and many others like it because it uses Condensed Cream of Mushroom Soup. Well with Mama’s Instant Cream Soup mix you can as well as all those other favorite casseroles calling for cream of mushroom soup. The soup mix is easy to prepare and tastes great. See recipe below.
I made this tonight and it took less than 30 minutes to throw together. I actually browned the meat while mopping the kitchen floor and then cleaned the rest of the kitchen while it was baking. It was a perfect meal for multi-tasking.
The kids loved it…well except for my middle child. But she doesn’t like much other than cereal, chips, and dutch babies. So I wasn’t surprised. I also like how this recipe is packed full of veggies.
Gluten Free Mama’s Tater Tot Casserole
One 16oz bag of frozen mixed veggies, partially thawed or fresh garden veggies
1.25 lbs hamburger
salt and pepper to taste
1 1/2 cups prepared Mama’s Instant Cream Soup (1/2 cup of the dry mix and 1 and 1/2 cups water)
1 pkg. Gluten Free Tater Tots *
1/2-1 cup shredded cheese, optional
Directions: Preheat oven to 350 degrees.
Brown hamburger, drain grease and season with salt and pepper to taste.
Mix together 1/2 cup Mama’s Instant Cream Soup with 1 and 1/2 cups water. Bring to boil over medium heat, stirring constantly until thickened. About 3-4 minutes.
Pour cream soup over browned hamburger.
Lightly spray a 12 x 8 baking dish with cooking spray. Spread veggies evenly into pan. Top with hamburger mixtures. Top with tater tots. Sprinkle with cheese if desired.
Bake covered for 45 minutes removing cover the last 15 minutes to melt cheese.
**** Be sure that you read the labels on the tater tots from the store. Tater Tot Crowns are not gluten free. Some tater tots are not. I used Western Family. I did not see any ingredients that appeared to have gluten.
**** Be sure to at least partially thaw veggies or cook 10-15 minutes longer to cook the veggies all the way through.
Mama’s Instant Cream Soup
Mama’s Instant Cream Soup
2 cups nonfat milk powder or
Better than Milk Rice Milk Powder
1/2 cup Mama’s Almond Blend Flour
1/3 cup cornstarch
1/2 cup instant potato flakes
1/4 cup GF instant bouillon powder*
1 tsp. thyme
1/4 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. parsley
Mix all ingredients and store in airtight container.
For Soup: Mix 1/3 cup mix with 1 1/2 cup water. Bring to boil over medium heat stirring constantly for 3-4 minutes.
For Condensed Soup: Mix 1/2 cup mix with 1 1/2 cup water. Bring to boil over medium heat stirring constantly for 3-4 minutes or until thickened. (Equivalent to 1 can of condensed cream of mushroom soup)
Cream of Mushroom: Add 1/2 cup diced mushrooms
Cream of Chicken: Add 1/2 cup diced chicken
Cream of Celery: Add 1/8 tsp. celery salt and 1/2 cup chopped celery
Cream of Broccoli: Add 1/2 cup chopped broccoli