Skillet Tater Tot Casserole

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.

Prep Time 5

Cook Time 50

Total Time 55

Course Main Course

Cuisine American

Keyword gluten free

Method Stovetop

Servings

Calories 597kcal

Ingredients

1 lb ground beef
salt and pepper
3 Tablespoons butter
1 cup sliced or chopped mushrooms any kind, I recommend button or baby bellas
1 large shallot or small yellow onion chopped
2 cloves garlic pressed minced
3 Tablespoons gluten free flour or AP flour if not GF
1-1/2 cups chicken or beef broth
1 cup milk any kind
2 Tablespoons gluten free REDUCED SODIUM Tamari or soy sauce if not GF
2 Tablespoons ketchup
1 Tablespoon worcestershire sauce
1/4 teaspoon smoked paprika
2 lb bag tater tots Ore Ida recommended

Instructions

Preheat oven according to tater tot bag instructions. Brown ground beef in a large, 10-12" oven-proof skillet (cast iron works great) over medium-high heat, seasoning with salt and pepper. Drain then set aside.
Turn the heat down to medium, melt butter in skillet, 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 broth and milk a splash at a time, whisking to avoid lumps. Add Tamari, ketchup, worcestershire sauce, and smoked paprika then turn heat up slightly to bring mixture to a simmer. Turn heat back down to medium then simmer until just slightly thickened, 2-3 minutes.
Remove skillet from heat then stir in ground beef and arrange tater tots on top in a circular pattern. 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.

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