Gluten-Free Ground Beef and Potato Tot Casserole

Freezable Gluten Free Ground Beef and Potato Tot CasseroleIt’s National Family Day! Oh, you didn’t know that? Well, don’t worry, we’re here to save you with a¬†fantastic kid-friendly and crowd-pleasing recipe. This recipe is gluten-free and is the perfect hearty addition to the first week of fall’s menu. This is an example of the type of recipe you’ll see on our eMeals meal plans. Feel free to check out our sample menus for more delicious meal ideas, and try our 14-day trial for free!

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.

Let us know what you think about this recipe and try out these other family friendly meals and activities below:

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9 thoughts on “Gluten-Free Ground Beef and Potato Tot Casserole

  1. Liliana

    Chocolate Squash Protein Chia Cookies are sooooooo good!!!! This was the first rceipes I’ve made from your collection and oh my! Num!!! This was the first recipe I’ve made from your collection and they turned out fantastic! I used sorghum flour because that is what I had. Also, since I used the TIUP protein powder and find it really sweet I just used the coconut sugar and omitted the stevia. Didn’t miss it at all. The squash was a combo of acorn I had roasted and TJ’s organic pumpkin. So moist and chocolaty!! Will be making them again. Thank you. =)

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