Patty's Yummy Tater Tot Casserole

     This is comfort food for the last few weeks of winter.  I made this for four of my grandkids, and I had to scrape the pan to get the last bite!  The first time I had this was when I was in junior high, and it's just plain yummy. Years ago my friend Patty gave me this recipe, and I've tweaked it so it's gluten free. 

 This was my first time making it gluten free, and I didn't know how it would come out. Taste your gravy and get it to your liking.  I'm so glad that Trader Joe's sells tater tots!

 

 

Patty's Gluten Free Tater Tot Casserole

1.  Prepare gluten free cream of celery soup: (Patty's recipe calls of 2 cans of cream of celery soup with 2 cans of milk)
(1)  In a large skillet put 3-4 T of butter and melt it.
(2)  Stir in 5 T of white rice flour and stir.
(3)  Gradually whisk in 2 cups of milk and stir until thickened.
(4)  Then slowly add 3 cups of chicken broth. (I just used water and 4 teaspoons of Chicken Better Than Bouillon)
(5)  Stir in spices:  2 teaspoons of salt, 3/4 teaspoon of black pepper, and 1 teaspoon of thyme.
(6)  Taste and make any adjustments. I added a bit more water and about 2 more T of rice flour to get it the right consistency. Set aside until the meat mixture is cooked.

2.  Prepare vegetables:  Dice 1 onion and dice up 2 stalks of celery.

3.  Prepare the meat:
(1)  Brown 1 pound of ground beef or turkey. 
(2)  When halfway browned, add the diced onion and the celery.  Cook until the vegetables are tender.
(3)  Add to the above soup mixture.

4.  Assemble casserole:
(1)  Put the meat mixture evenly on the bottom of a 9 x 13 pan.
(2)  Spread about 2-3 cups of frozen green beans over the top and mix them in a bit.
(3)  Spread Trader Joe's frozen tater tots over the top of that.
(4)  Bake at 350 for 30-35 minutes or until cooked through.

List of other casseroles on this blog:

Mexican Casseroles:
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - The greatest Mexican Enchilada!   From my Heritage School Cookbook
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Pasta Casseroles:
Fantastic Gluten Free Macaroni & Cheese  (Modified from my Heritage School cookbook & Internet search)
Gluten Free Comfort Food - Downright Delicious Gluten Free Tuna Noodle Casserole  (From my Heritage School Cookbook)

American Favorites:

Make It From Scratch Gluten Free Turkey Pot Pie
Gluten  Free Comfort Food That Hits the Spot - Chicken Divan (From my church Come & Dine cookbook)
The Best Gluten Free Shepherd's Pie  (From my Heritage School cookbook)

Breakfast for Dinner:

Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (Modified from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)