Skillet Tater Tot Casserole is an updated childhood classic made in one skillet and without condensed soup! This gluten free dinner recipe is always a smash hit.
Sound the alarm: Tater Tot Casserole (or Hotdish as my neighbors to the north in Minnesota like to call it!) has been officially updated – make that UPGRADED – to skillet meal status! Oh yes, what you see here is saucy, seasoned ground beef and vegetables topped with the king of the frozen foods aisle – tater tots of course – and everything is simmered then oven-crisped in just one skillet. Comfort food does not get easier than Skillet Tater Tot Casserole!
Tater Tot Casserole is a Midwest classic. Eating it is like getting a big hug from your Mom. Satisfying and comforting. Plus, like the time I shared my Mom’s Maid Rite recipe, I wouldn’t be surprised if there’s a whole bunch of you who have never even heard of it before! You’re welcome. Go forth and spread the good word.
What’s Inside?
Tater Tot Casserole usually calls for condensed soup mixed with ground beef and frozen vegetables which are piled into a casserole dish then topped with tater tots and baked. I’m ditching canned soup because it’s usually not gluten-free plus it’s full of unnecessary ingredients. PLUS my homemade version tastes way better.
I’ve also updated the classic to be cooked then baked in just one skillet. From browning the ground beef, to making the flavorful sauce, to crisping up the tots in the oven, all you need is an oven-safe skillet. I use this 10-1/4″ cast iron skillet from Le Creuset – it’s my all-time favorite all-purpose skillet and will literally outlive me.
Skillet Tater Tot Casserole is a meat and potatoes dish that’ll stick to your ribs but since it’s made with mostly homemade ingredients you can feel good about feeding it to your whole family. We scrape the skillet clean anytime I make it for dinner!
How to Make This Recipe:
First thing’s first – pretend this is the orange, oven-safe cast iron skillet that you’re going to see in the rest of the pictures. The one time I made this dish with the intent to photograph the steps I was doing approximately 49 other things, including peeling hummus-slathered turkey off the kitchen floor courtesy of Lincoln letting know he was done with dinner. Good times!
Start by browning ground beef, seasoning with salt and pepper then drain and set aside.
Next, melt butter in the skillet over medium heat then add sliced mushrooms and chopped shallot. Saute until the mushrooms are slightly tender, 3-5 minutes, then add minced garlic and saute for 1 more minute. Sprinkle in gluten-free or all-purpose flour (dish will not be GF if using AP flour) then whisk while cooking for 1 more minute.
Now slowly stream in chicken broth and milk (I use skim or unsweetened almond milk) while whisking constantly to avoid lumps.
Add gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce), ketchup, Worcestershire sauce, plus smoked paprika then turn the heat up slightly to bring the mixture to a bubble. Turn the heat back down to medium then simmer for a few minutes until the sauce has slightly thickened. Resist the urge to let the sauce reduce down too much as it will reduce in the oven. It will feel watery but trust me – it’s just right!
Stir the ground beef back into the sauce then remove the skillet from the heat and layer frozen tater tots on top. The precise amount will depend on how deep and wide your skillet is. You’ll want at least a 10″ skillet, but I also tried it in our big 12″ cast iron and it worked great too. Like I said, since the sauce is thin the tots will sink down a little bit but it’s fine!
NOTE: If you don’t have an oven-safe skillet you could pour the mixture into a baking dish at this point, top with the tots, and then bake.
Pop the skillet into the oven then bake according to the time/temp indicated on the bag of tater tots. Let the dish sit and cool for about 5 minutes before serving up hot. This dish will be a smash hit with the whole family – the kids (and kids at heart) will adore the crispy tater tots, while the rich and flavor-packed sauce is unbelievably satisfying. Enjoy, enjoy!
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Gluten-Free Homemade Chicken Noodle SoupSkillet Tater Tot Casserole (No Condensed Soup!)
Description
Skillet Tater Tot Casserole is an updated childhood classic made in one skillet and without condensed soup! This gluten free dinner recipe is always a smash hit.
Ingredients
- 1lb ground beef
- salt and pepper
- 3 Tablespoons butter
- 1 cup sliced mushrooms
- 1 shallot, chopped
- 2 cloves garlic, minced
- 3 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using AP flour)
- 1-1/2 cups chicken broth
- 1 cup milk (I use skim)
- 2 Tablespoons gluten-free tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- 2lb bag tater tots
Directions
- Preheat oven according to tater tot bag instructions. Brown ground beef in a very large, oven-proof skillet (at least 10" - cast iron works great) seasoning with salt and pepper over medium-high heat. Drain then set aside.
- Turn heat down to medium, melt butter in skillet, and then add mushrooms and shallots. Season with salt and pepper then saute until mushrooms start to soften, 3-5 minutes. Add garlic then saute for 1 more minute. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in chicken broth and milk a splash at a time, whisking to avoid lumps. Add tamari/soy sauce, ketchup, worcestershire sauce, and smoked paprika, turn heat up slightly to bring mixture to a bubble, then turn heat back down to medium and simmer until just slightly thickened, 2-3 minutes.
- Remove skillet from heat then stir in ground beef and arrange tater tots on top. Place skillet on top of a baking sheet (or place one on the rack below) then bake according to tater tot bag instructions. Let sit and thicken for 5 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
As a tatertot casserole aficianado, I can say the only thing you are missing is a little bit of sharp cheddar. YUM! I haven’t made this casserole in awhile because my husband hates it but I may try to sneak this in and see if he appreciates your skillet version. The sauce looks divine, I never would have considered adding Worcestershire.
Ahhh this takes me right back to the 4 years I lived in MN and was introduced to this beauteous thing called “tater tot hot dish.” You’ve taken it to a whole new level of awesome!
I’m eating my own version of a tater to casserole as I read your recipe! Love the mushrooms…I bet the flavor of this dish is phenomenal!
Oh this is so happening!
Yum! It’s just missing the peas – the pop from the peas adds more fun to go along with the tater tots.
I know – I was going back and forth! I don’t LOVE peas so I ultimately decided to leave them out. :)
I use green beans in mine, give that a try if you don’t like peas. Kristin, I can’t believe you’ve never had green bean casserole before! I can’t wait to try your recipe without the “cream of” soup, it sounds yummy!
Hi Kristin!
Are all paprikas created equal? My little container of McCormicks just says “paprika”
Oh, and I would totally add peas to this. Thanks for sharing your GF version of this recipe. Love it! Can’t wait to try it.
Hi Hope! Smoked paprika is different than regular paprika. It tastes smokey – I LOVE it!
Thanks, Kristin! I will be sure to buy some smoked paprika then!
So making this asap! Smoked paprika is my FAVORITE seasoning for salmon! I swear it has a lemony taste (to me). I can’t smell so trying to use seasonings is hit or miss for me :D
Oh no you didn’t is right! This is amazing. And when you use mushrooms I die. Also, I can’t believe you guys have never had tater tot casserole before! Looks like there is no need now, because I can’t imagine you would ever eat it any other way- thank you for this!
This is like the peak of comfort food…looks scrumptious!
Can’t wait to try this! Growing up in Iowa we had tater tot casserole and then moving to MN everyone calls it hot dish, so I’m glad you still call it casserole! We put corn in ours too, sooo good with that little bit of sweetness.
Yum!! I’ve been wanting to make a tater tot casserole, but every recipe I’ve found had “cream of” soups in the ingredients list. Thank you for sharing a healthier version of tater tot casserole! I can’t wait to make this recipe! :)
I’m so with you on the smoked paprika! It’s the best ever!
I can’t wait to give this a try!
Growing up, my dad always made tator tat casserole (with condensed soup, naturally) when my mom had something going on and couldn’t cook dinner. It’s still a comfort food for me. I will be making this…. definitely one of my favorite recipes that you have posted lately. Thanks
I seriously love you for making a version without condensed soup! I am going to make myself a vegan or vegetarian version of this SOON!
You forgot the cheese! :) We always add some shredded cheddar on top the last 5 minutes or so! Love this classic!
This is actually unreal! I LOVE tater tots- what an amazing dish!
Yum!! This looks amazing and cozy and perfect timing because it just started raining in Nor Cal.
If I do not have a skillet that can go into the oven, can I just transfer everything to a baking dish before putting it in the oven?
Sure – that would be fine!
Do you think it would turn out okay if I added more chicken stock and skipped the milk? We have a dairy allergy in my family. Thanks!
I would use plain almond milk in its place. I’ve used that a lot in recipes in place of milk and it’s worked just fine!
Do you think its ok to leave out the mushrooms or do you have any substitution ideas? My husband won’t eat mushrooms or anything cooked with them…
Sure you can leave them out or add whatever veggies you guys like. For a super simple option you could add 1 cup frozen veggies when you add the ground beef back into the sauce!
Cannot wait to try this. Think this will be a great reason to pull out the cast iron skillet.
Sounds excellent and I love that no cream of something soups were used. Actually, it makes it easier for my smaller househould so I can do a half recipe and not have tons of leftovers.
Will definitely add for my next week’s menu.
I love tater tot casserole and I love that this recipe does not contain condensed soup. Yum!
YUM! I live in the Netherlands and a lot of times the recipes I see online use ingredients that I can’t find over here. Today, I’m in luck because the Dutch LOVE all potato products!
YUM! I live in the Netherlands and a lot of times the recipes I see online require ingredients that I can’t find over here. Today, I’m in luck because the Dutch LOVE all potato products!
Yum! This looks amazing! My family always throws in some French cut green beans. Thanks for this new spin! I can’t wait to try it.
Perfect timing! I’ve been craving tater tot casserole and wanted to take mine up a notch but you did that for me!
I love that you didnt use condensed soup. I always make my own when making things that call for it. Now I need some tater tots to make this, because tater tots are my youngest daughters favorite!
I have always loved tater tot casserole. When I was home from college for spring break (years ago), I requested this dish as I had been craving it, so my mom made it for us. Then that same week my grandfather died and people started bringing over food – we got about 4-5 tater tot casseroles brought in that week! Haven’t hardly had it again since.
I am shocked that you didn’t have this growing up! I thought it was a staple in every Iowa household.
My kids love tater tot casserole. We usually have corn in ours, along with a layer of cheese between the meat/sauce and the tots. Can’t wait to try this {can free} version.
Hello from a fellow Iowan! Ahhh. I do miss some of the Midwest foodie favorites (I live in Seattle now). My husband LOVES (I should say has an obsession with) tots. If it’s on the menu, he’s gotta have them. I’ll have to make this at home for him! He’ll be thrilled.
I made this last night–it was delicious and SO filling! Have you thought about adding nutrition facts to your recipes? My husband is trying to lose some weight and it would be so helpful! Thanks-I love your blog!!
What size baking dish would you recommend? I have an 8×8 (I think), but that seems a little small.
I would do a 9×13 or even a tad smaller if you’ve got it. You’re right – I think an 8×8 would be too small.
I saute whatever fresh vegetables I have in the house, zucchini, yellow squash, carrots, celery, corn, asparagus, with onions and garlic. Once the sauce is made I add some cheese and stir until it’s melted then add the tots. I add more cheese on top during the last 5-10 minutes so it melts and gets a little crispy. My kids love it so much that they have eaten the leftovers for breakfast.
Made this last night and OMG it was DELICIOUS (the sauce is amazing)! I left out the mushrooms and shallot and added green beans and corn. A new family favorite for sure!
As I’m commenting on the soup I see the previous post for Tater Tot Casserole! I’ve never heard of it, but it looks delicious. Another one I’m going to try!
Perfect timing on this post. Had all the ingredients in the house and everybody at it up (2 yrs to grownup!!). And I’m from the West Coast so a Tater Tot Casserole is a treat!
Kristin, this is FAAAAAABULOUS! Just made it for supper tonight, and hubs and I LOVE it! The sauce it’s creates is wonderful… rich and very flavorful, and the mushrooms are delicious! A definite keeper that’ll be made again and again (and my daughter will be making it at her house, too!) Thank you, and keep up the great work!
Huge hit this weekend! Added white wine :)
Yee Haw I too have all the ingredients on hand in the house and will be trying this out this week. Will have to be Tuesday or Thursday cause Wednesdays and Friday are bread and water fasting days! TMI I know.
We add water chestnuts and celery for crunch and substitute paprika for curry and 1 tbs tomato paste for ketchup to keep it free of additives…
We made this last week and it was fabulous! We haven’t had condensed soup in a long time, and I was craving this casserole. So glad to have this recipe now!
So I made this for the hubs tonight and his response was “Oh ___, I’m gonna get fat.” Which in his, generally picky term, is “Delicious!” Great recipe! Definitely making it again soon!
This is one of my most favorite recipes you have made! It’s DELISH!! Are you going to make a cookbook!!?? You are my go-to website for recipes! And thank you for using butter and real foods in your recipes!
I made this tonight – been waiting to try it out since I read about it! It was delish!! Better then my regular recipe with canned soup. I did add green beans – need to make picking out the veggies more difficult for my kids! In fact they ate a few! I did speed it up a little by starting the tators in the oven first, just less time required in the oven! Thanks for another PERFECT recipes!!
This was perfect for a cold, wintry day! Loved this recipe and will definitely do it again. It’s so convenient in an iron skillet! Thanks!
I made this on Friday. It was delicious! I made a vegetarian version with morningstar crumbles and vegetable broth but otherwise held true to the recipe.
I’ve made this twice and am making it again tonight. Delicious!
Just found your blog and I tried this last night, it was amazingly good. This and your chicken fried rice are now going to be on my monthly menu, thanks,
Just made this tonight for dinner and we all loved it, including my toddler and preschoolers. Thanks for making this good old recipe tastier and healthier! The only thing I did different was add fresh cut green beans to the sauce with the hamburger.
Made this for dinner tonight and it was fantastic. My husband said it was the best casserole I’ve ever made. I’ve been a long time lurker on here and used several of your recipes. They have all been really good. I figured it was time to chime in and tell you how much I like your blog and your recipes. Thank you!
Yesss, so glad to hear it! It’s a favorite of ours too – we make it when there’s no plan for dinner as we always seem to have all the ingredients in the house. Thanks for the great feedback!
Do you think I could replace the milk for almond milk and get same results?
Hi Jacque! You bet – I make this with unsweetened almond milk all the time (my son is allergic to dairy!)
Awesome! Just curious what you use for butter replacement? (In this recipe) My daughter is dairy too. I always substitute with EVOO, but I’m a really bad cook so curious if I should be using my Earth Balance or something else that might bring more flavor as butter.
We use soy-free Earth Balance all the time to replace butter if Lincoln’s eating a dish. It tastes just like real butter!