Gluten Free Tatter Tot Casserole
This is one in the long line of casseroles I make. If I can make an entire meal in two pans or less. I am so there.
I have seen a few recipes that greatly differ from mine. The big difference is that I use vegetables. But look at this I have once again gotten ahead of myself.
Tater Tots were first created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with left over slivers of cut up potatoes. They came up with the novel idea of chopping up the potato slivers, adding flour and seasoning, then pushing the mash through holes and slicing off pieces of what came out on the other side. Tater Tots were born. They first became available in stores in 1954. Today, Americans consume approximately 70 million pounds of "Tots" per year.
Please read your ingredient lists. Ore-Ida have been gluten free for awhile now. I still am very careful to read those labels. When in doubt I walk away. It is just safer.
What we need:
- 1 lbs. Hamburger
- 1 onion diced
- 1 green pepper diced
- 1 cup beef broth
- 1/4 cup COLD water
- 2 tablespoons corn starch
- 1 can green beans
- (optional) 1 can corn
- (optional) 1 can carrots
- (optional) 1 can kidney beans
- Brown ground beef
- add onions and peppers
- cook until soft
- add beef broth
- bring to a boil
- stir together starch and cold water
- slowly add to boil while stirring.
- keep on heat until it is a bit thick
- remove from heat and pour into a 9x11 baking dish
- add vegetables
- gently stir together
- top with frozen tots
- bake at 425 degrees for 17-20 minutes or until golden brown and crispy
- remove from oven and let stand for 5-7 minutes
- serve warm
I like to salt and pepper the tots before putting them in the oven, but that is up to you.
Do you have any other ideas to add? I would love to here them. If you have a post at your blog about your Tatter Tot Casserole; please leave the link. I love to see new ideas.
Live Laugh and Enjoy!