Dairy Free Tater Tot Casserole
This Dairy Free Tater Tot Casserole is a delicious comfort food dish that is perfect for gatherings or a cozy family dinner. Packed with flavor and easy to prepare, this casserole substitutes dairy with creamy alternatives, making it suitable for those with dairy sensitivities.
Equipment
- 1 large skillet
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spatula
- 1 oven
Ingredients
- 1 lb ground turkey or beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) dairy-free cream of mushroom soup
- ½ cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste none salt and pepper
- 1 bag (32 oz) tater tots
- 1 cup dairy-free shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the ground turkey or beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion is translucent.
- Stir in the frozen mixed vegetables, dairy-free cream of mushroom soup, vegetable broth, dried thyme, garlic powder, salt, and pepper. Combine well and cook for another 2-3 minutes until heated through.
- Transfer the meat and vegetable mixture to a 9x13 inch baking dish, spreading it evenly.
- Top the mixture with the tater tots in a single layer, arranging them neatly.
- If using dairy-free shredded cheese, sprinkle it evenly over the tater tots.
- Bake in the preheated oven for 30 minutes, or until the tater tots are golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables to your liking. Broccoli or bell peppers would work well.
You can substitute the ground meat with a plant-based protein for a vegetarian option.
This casserole keeps well in the refrigerator for up to 3 days and can be frozen for longer storage. Just reheat well before serving.