But I’ve also provided an online recipe option in the notes.īy ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, soy-free, optionally vegan, and optionally vegetarian. Peas or a frozen mixed vegetable medley are good, too.įor the “cream of” soup in the filling, I’m partial to Alisa’s Classic Condensed Cream of Mushroom Soup or Healthy Condensed Cream of Chicken Soup from Go Dairy Free: The Ultimate Guide and Cookbook. I usually add frozen or canned green beans. In the casserole photographed here I added frozen corn because that’s what I had on hand. Either vegan substitute works well.Īny vegetable you like can be used for the meat version. The flavor reminded me of a vegetable shepherd’s pie. I discovered that simply replacing the ground meat with a variety of vegetables works well, too. Initially, I thought a vegan ground meat substitute made the most sense as a meat substitute. After taste testing, I decided a dairy-free cheese layer didn’t really add anything to the casserole (except additional cost!), so I eliminated it. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Tater tot casseroles often have a cheese layer between the meat and tater tots. Heat the vegetable oil in a skillet over medium heat cook the onion in the hot oil until softened, 5 to 7 minutes. I made some adjustments to the recipes I found to make this casserole dairy free and optionally vegan. After a few attempts, I’m happy to say I have an easy Dairy-Free Tater Tot Casserole recipe to share.ĭairy-Free Tater Tot Casserole Made Easy with Simple Swaps One classic casserole I’d never tried making dairy-free was Tater Tot Casserole (or Tater Tot Hotdish, depending on where you are from). If a recipe is easy enough for my kids to make for dinner, that’s even better. Let the casserole cool off before serving.I’m always on the lookout for quick weeknight meals, especially during the busy spring season.Bake the casserole for an additional 5 minutes, or until the cheese is all melted.Remove the casserole from the oven and sprinkle the top with cheddar cheese.Cover the casserole with the tater tots and bake it in the oven for 40 minutes.Stir in 1 ½ cups of grated cheese and the ortega chilis (if adding). Pour the condensed cream of mushroom soup over the tater tots and mix well until all the tots are coated. Transfer the thawed tater tots to a large casserole dish and spread into an even layer. Spread into a 3qt (or 9×13-inch) casserole dish. In a bowl mix the thawed vegetables, soup, milk, seasonings, beef mixture, and cup shredded cheese. Top the beef mixture with the cream of mushroom and vegetable mixture. Preheat the oven to 350 degrees Fahrenheit. Brown ground beef and onion over medium heat until no pink remains.Spread beef mixture evenly on the bottom of the casserole dish.In a large bowl, stir together the cream of mushroom soup and mixed vegetables until well combined. Stir over heat until everything is well combined and the cheese is almost all melted. Add in your soup, sour cream, chopped onions and 1 cup of Cheddar cheese. In a medium saucepan, melt your butter on the stove.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |