Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up
0
Juliebove

Tater Tot Casserole

Rate this topic

Recommended Posts

I used to make it using Campbell's cream of celery soup and adding green beans. For the meat I used ground beef. We all loved it.

After I learned of the food allergies, I switched over to using Spud Puppies instead of Tater Tots. I do still prefer those because they're organic, but daughter has outgrown her soy allergy so we can use the Tater Tots. I do have to watch out for other brands, particularly store brands because they can contain wheat.

But what to do for the sauce? We were allergic to dairy. That is no longer. I used to try to make a cream of celery soup using rice milk, celery and olive oil. It never quite tasted right. I tried using beef gravy. It was okay, but lacking something. I add catsup. That wasn't quite right.

This last time I used some rehydrated dried celery (the real stuff I had was limp), chopped onions and part of a can of chopped tomatoes. I put this in the casserole, topped with some chunks of Velveeta cheese and then the Tater Tots. No green beans. Daughter has gone off of them. I loved the end result! Daughter hated it. Said it was too cheesy.

I thought of using a mild salsa but haven't tried it yet. Do you think that would work? I do make a hash that she loves. It's ground beef, O'Brian frozen hash browns and salsa. With or without cheese.

Any other ideas for a sauce to put in it? It's a quick casserole to make so I like to whip it up every once in a while.

Share this post


Link to post
Share on other sites

After I learned of the food allergies, I switched over to using Spud Puppies instead of Tater Tots.

I'm sorry that I have no cooking tips for this, but I just had to comment on the name "spud puppies".

I love it. I'm going to make that one of my fictional band names, if that's okay!! :D

Good luck on figuring out your recipe!! Sorry I can't be of any help.

~Allison

Share this post


Link to post
Share on other sites

I'm sorry that I have no cooking tips for this, but I just had to comment on the name "spud puppies".

I love it. I'm going to make that one of my fictional band names, if that's okay!! :D

Good luck on figuring out your recipe!! Sorry I can't be of any help.

~Allison

Yeah, I love the name! Every time I tell people we are eating that, I get a strange look and a "Duh...?"

Share this post


Link to post
Share on other sites

I made this just a couple nights ago. But I use oreida tater tots, health valley cream of chicken and mushroom soup, and hamburger. I use more chicken soup then mushroom because I like that flavor more. Then I usually add some better then bullion to it just for added flavor as the soup is a bit on the bland side. Cook the meat then layer tots, meat, and soup until all gone. Cook in 350 oven until hot. Stir a few times while cooking in the oven.

Forress

Grump

Share this post


Link to post
Share on other sites

I made this just a couple nights ago. But I use oreida tater tots, health valley cream of chicken and mushroom soup, and hamburger. I use more chicken soup then mushroom because I like that flavor more. Then I usually add some better then bullion to it just for added flavor as the soup is a bit on the bland side. Cook the meat then layer tots, meat, and soup until all gone. Cook in 350 oven until hot. Stir a few times while cooking in the oven.

Forress

Grump

Thanks! I will look for that soup.

Share this post


Link to post
Share on other sites

Ah, this recipe brings back fond memories! It must date back to the 60's or early 70's and my kids used to love it. I used to use ground beef (seasoned with salt and pepper), some uncooked frozen mixed veggies and a can of Campbell's cream of mushroom soup. Let it bake for awhile and then uncover and add a layer of Tater Tots on top and bake some more.

I wish Campbell's would come out with gluten-free condensed soups as those were such staples for me. Is Health Valley available in regular grocery stores or in health food stores?

I've tried using Progresso Creamy Mushroom Soup (gluten free) in some recipes, but it just isn't the same.

Share this post


Link to post
Share on other sites

Ah, this recipe brings back fond memories! It must date back to the 60's or early 70's and my kids used to love it. I used to use ground beef (seasoned with salt and pepper), some uncooked frozen mixed veggies and a can of Campbell's cream of mushroom soup. Let it bake for awhile and then uncover and add a layer of Tater Tots on top and bake some more.

I wish Campbell's would come out with gluten-free condensed soups as those were such staples for me. Is Health Valley available in regular grocery stores or in health food stores?

I've tried using Progresso Creamy Mushroom Soup (gluten free) in some recipes, but it just isn't the same.

I know I've seen Health Valley at the "gourmet" grocery store near here that sells a lot of organic and gluten-free stuff. Not sure if you can get it elsewhere.

Share this post


Link to post
Share on other sites

I use this: http://www.gluten.net/recipes/index.php?cmd=6&recid=66 to replace any cream soups... it tastes the same and its super cheap and EASY to make. Doesn't store well, so you gotta make it as you need it.

1 cup cold milk

2 Tbsp cornstarch

1 1/2 Tbsp butter

1 tsp chicken bouillon

1/2 tsp salt

dash of pepper

Instructions

1. In a small saucepan, whisk milk and cornstarch till well blended.

2. Stir in butter, bouillon, salt, and pepper.

3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:

Stir in 1/2 cup cooked chicken pieces to the recipe above.

Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP

Stir in 1/2 cup saut

Share this post


Link to post
Share on other sites

Ah, this recipe brings back fond memories! It must date back to the 60's or early 70's and my kids used to love it. I used to use ground beef (seasoned with salt and pepper), some uncooked frozen mixed veggies and a can of Campbell's cream of mushroom soup. Let it bake for awhile and then uncover and add a layer of Tater Tots on top and bake some more.

I wish Campbell's would come out with gluten-free condensed soups as those were such staples for me. Is Health Valley available in regular grocery stores or in health food stores?

I've tried using Progresso Creamy Mushroom Soup (gluten free) in some recipes, but it just isn't the same.

Yes I buy the Health Valley soup at Fred Myers

Share this post


Link to post
Share on other sites

I saw several varieties of Health Valley soups at Giant this week...but no cream of mushroom. Maybe I'll be able to find it at another store.

Share this post


Link to post
Share on other sites

Aw the verstality of tater top casserole!!! I use hamburger, tomato soup, corn, and some kind of beans usually kidney, some chili powder, top with cheese and tots. Sadly I found the tomato soup had wheat in it and so did the tots! I have also used tomato sauce or even tomatoes, some kind of veggie with salsa, I use chicken sometimes in it also. A friend uses olives, corn, and some other veggies and thickness it with some broth and cornstarch, I have tried that but making it more like a pot pie. I just have yet to work out a gluten free pie crust since I am pretty new at going gluten free.

Share this post


Link to post
Share on other sites

Aw the verstality of tater top casserole!!! Sadly I found the tomato soup had wheat in it and so did the tots!

I swear there's no end what we can do with the ingredients for this casserole. My kids loved it when they were young.

I *think* Ore-Ida Tater Tots are gluten free. Someone correct me if I'm wrong. And if you used Campbell's cream of tomato soup, sadly I don't know that any of their soups are gluten free. They used to be such a staple for me.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Top Posters +

  • Upcoming Events

    • February 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
  • Member Statistics

    • Total Members
      86,547
    • Most Online
      4,125

    Newest Member
    Rednal
    Joined
  • Forum Statistics

    • Total Topics
      111,818
    • Total Posts
      955,914
  • Who's Online (See full list)

  • Forum Discussions

    Some people with DH do lousy on the blood antibody tests.  They hoard all their gliaden antibodies in their skin instead of their bloodstream.  So they may test negative on blood antibodies but still have plenty of antibodies in the skin.  Sometimes they even flunk the endoscopy tests for the same reason.
    Hi Wade, I use plain water to rinse foods.  I suppose it might be better to use a little Dawn dish soap or some such on fruit like apples that is waxed.  But I don't usually do that. It's a good idea to rinse foods off anyway to reduce germs.  You never know what kid has wiped his nose on an apple in the produce section!   Plus like Ennis said there is the wonderful in store bread bakery trend these days where they can have flour wafting through the air.  My local Kroger seems to have a pretty good ventilation system set up so most of the heat from baking is exhausted and probably most of the flour with it.  But you never know for sure.  People working on making bread may have flour on their uniform sleeves and spread it around.  Also the flour section is often messy with leaking flour bags spilling gluten around.  So the stuff can be present in different areas in a grocery store.  And get spread unintentionally.  The person stocking flour may be stocking candy the next hour. I don't think buying organic is a bad thing.  But I don't think it helps as far as avoiding gluten. The issue is cross-contamination of gluten on/in supposedly gluten free foods.  And that cross-contamination can happen to both organic and non-organic foods. It seemed to me that I was very sensitive to gluten exposure when I first went gluten-free.  Even slight amounts would make me sick.  You may find the same to be true for you.  I think that is because our immune systems are in high gear at first.  So even smelling bread baking or going through the bread isle can bother some people.  After a while on the gluten-free diet the immune system may calm down and not be so quick to react to minor exposures.  That can take some time to happen though, maybe years, Some other foods to watch out for and avoid at first are dairy and oats.  Many of us are lactose intolerant for several months after going gluten-free.  That may go away though.  And some of us are intolerant to oats like we are to wheat, rye, and barley.  Oats can also be cross-contaminated in the processing or harvesting.
    Global Food Intolerance Products market report provides complete analysis with current and forthcoming opportunities to explain the future investment ... View the full article
  • Blog Entries

  • Blog Statistics

    • Total Blogs
      1,158
    • Total Entries
      2,010
×