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Gluten-free tater tot casserole with cream of mushroom soup

Craving a yummy, filling casserole that won’t wreck your gluten-free eating plan? Of course, you are! And this scrumptious gluten-free tater tot casserole — inspired by Food Fanatic — with gluten-free mushroom soup is the delish dish for you.

Featuring a creamy mushroom and turkey filling covered with a generous layer of tasty tater tots, this gluten-free casserole will quickly become one of your favorite family meals.

ALSO TRY: King ranch chicken casserole

The rich base for the filling is a homemade gluten-free cream of mushroom soup that you whip up before making the rest of the casserole. Never made a gluten-free cream-based soup before? You’re going to love this quick and easy recipe, which you can use in other recipes calling for canned cream of mushroom soup.

Heres how to make the whole delicious casserole!

>> Click here to jump straight to the recipe


Melt butter in saucepan

It all starts with butter!

Add butter to saucepan


Add mushrooms to melted butter

You’ll start by melting the butter, then sautéing mushrooms.

Add mushrooms to melted butter


Remove mushrooms from pan and set aside

Take the mushrooms out while preparing the sauce.

Remove mushrooms from pan


Pour rice flour into butter

Sprinkle in rice flour (it’s gluten-free, y’all!) and stir to coat. Keep stirring until the rice flour-butter mix is golden.

Add rice flour to butter width=


Add chicken broth to mix

You’re basically making a roux, which will thicken with the broth and milk that you add next.

Pour chicken broth into rice flour


Whisk ingredients together

Be sure to fully incorporate all ingredients and remove any lumps.

Whisk broth into flour


Add milk to pan

Slowing pour milk in while whisking.

Pour milk over broth and flour


Add thyme to pan

Bring to a boil and add the fresh herbs. Continue to cook until the mixture thickens into a creamy soup. Now, get a big spoon and taste this deliciousness. You’ll be tempted to eat all of it on the spot — but resist for now.

Add thyme to mixture


Add cooked mushrooms to the mixture

Return the mushrooms to the sauce.

Add cooked mushrooms over mixture


Stir ingredients together

Combine completely.

Stir pepper into mixture


Begin cooking turkey in a hot pan

Finish up your gluten-free casserole filling. We’ve used ground turkey for this recipe, but you can certainly swap in ground chicken, beef or pork. Cook the ground turkey and onions until the turkey is nicely browned, and the onions are soft and fragrant.

Add ground turkey to hot pan


Pour mushroom soup over turkey

Here’s where you stir in the gluten-free cream of mushroom soup and green beans.

Pour mushroom soup over turkey and onion


Add frozen green beans to mixture

Then, stop the cooking — you don’t want to cook the green beans in the skillet. They will warm up in the oven.

Add frozen green beans to mix


Pour casserole into baking dish

Pour the turkey mixture into a prepared casserole dish and top with gluten-free tater tots. (No need to thaw the tots before you put them on the casserole.)

Put mixture into iron skillet


Place frozen tater-tots over casserole

Slide the casserole dish in the oven and bake. Thirty minutes later, you’ll have dinner on the table.

Add frozen tater tots over casserole


The most delicious and hearty casserole!

This tater tot casserole is best served hot out of the oven.

The most delicious and hearty casserole


Gluten-free tater tot casserole with cream of mushroom soup

Yield 6–8 servings

Ingredients

Soup:

  • 6 tablespoons butter
  • 1/2 cup chopped white button mushrooms
  • 6 tablespoons rice flour
  • 1-1/2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh parsley
  • Salt and pepper, to taste

Casserole:

  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 1 bag frozen green beans (10 ounces)
  • 4 cups frozen gluten-free tater tots

Instructions

  1. Melt butter in medium-sized skillet over medium heat.
  2. Add mushrooms and sauté until soft.
  3. Sprinkle rice flour over mushrooms and whisk until flour turns slightly brown. Add broth and milk while whisking and bring to boil.
  4. Add thyme and parsley. Continue to boil until thickened.
  5. Season with salt and pepper. Set soup aside.
  6. Preheat oven to 400F.
  7. In large skillet over medium-high heat, brown turkey and onions.
  8. Add soup and green beans, stirring to combine.
  9. Spray shallow 11-by-7-inch casserole dish with cooking spray. Pour turkey mixture into casserole dish. Top with tater tots.   
  10. Bake for 30 minutes or until tater tots are lightly browned and filling is bubbly.
  11. Serve immediately.

Courses Side dish

Plated tater-tot casserole

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