This is a healthier, cheaper and allergy friendly twist on the much-loved tater-tot casserole. It is a recipe I adapted when I realized that tater tots and cream of mushroom soup are chocked full of soy and dairy. My husband loves this, and prefers it to the old version.
3-4 large potatoes, well scrubbed chopped
1 lb hamburger or ground turkey
1 medium onion, diced
½ Tbsp powdered garlic
1 bag allergy-safe frozen veggies of choice (mixed veggies works well, but any are fine).
Preheat oven to 375 F. and grease a casserole dish with Canola oil. Chop potatoes into large cubes (about the size of tater tots) and place in casserole dish. Drizzle Canola oil over the potatoes and add spices. Mix well. Cover and bake for 20-30 minutes while you chop onions and brown your hamburger.
Brown your hamburger and onion with salt and pepper. When fully cooked, or almost fully cooked, drain well and distribute over the top of the potatoes.
Layer frozen veggies over the top, recover and bake for 15 to 30 minutes (or until potatoes are tender and vegetables are cooked).
Please note that this is a recipe I have been making for awhile, so the measurements on the seasonings are estimates only. Use your own judgment and personal tastes to season as you see fit!
Variation: if you don’t have an allergy to dairy, during the last 15 minutes, you can uncover and top with shredded cheddar and bake 10 minutes, or until until golden.