Gluten-Free Ground Beef and Potato Tot Casserole
  • 1½ lb ground round
  • ½ cup chopped onion
  • 14.5 oz can French-style green beans, drained (or 1 cup frozen green peas, thawed)
  • 14.5 oz can diced tomatoes
  • 1½ tablespoons gluten-free Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • ¾ teaspoon salt, ¼ teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 32 oz package frozen potato tots
  1. Brown ground round and onion in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble; drain well.
  2. Stir in green beans, tomatoes, Worcestershire sauce, chili powder, sugar, cornstarch, salt and pepper.
  3. Line a 13x9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
  4. Pour mixture into prepared dish; top evenly with shredded cheese and tots.
  5. Cover and freeze 2 to 3 hours or until firm.
  6. Remove from baking dish by holding edges of foil; fold foil over casserole.
  7. Wrap in additional foil, making sure it is tightly sealed.
  8. Freeze up to 1 month.
  9. To serve, thaw in refrigerator overnight.
  10. Preheat oven to 350 degrees.
  11. Place foil-wrapped casserole in a lightly greased 13x9-inch baking dish.
  12. Uncover top, and bake 45 minutes to 1 hour or until thoroughly heated and tots are golden.
Recipe by The eMeals Blog at