Dairy Free Tater Tot Casserole Recipe
Imagine a dish that wraps you in warmth like your favorite blanket on a chilly evening. That’s the feeling behind this Dairy Free Tater Tot Casserole—a comfort food classic made lighter, cleaner, and friendly for all diets. Whether you’re dairy intolerant or simply looking for a wholesome weeknight dinner, this recipe is your new go-to.
Calories 340kcal
Ingredients
- 1 lb ground turkey or beef (or plant-based meat alternative)
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 tbsp all-purpose flour (or gluten-free flour blend)
- 1/2 cup low-sodium vegetable broth
- 1/2 cup unsweetened dairy free milk (almond, oat, or soy)
- 1 cup frozen mixed vegetables
- 1/2 tsp garlic powder
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp smoked paprika (optional)
- 3 cups frozen tater tots (ensure dairy-free and gluten-free if needed)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add ground meat and cook until browned, about 6–8 minutes.
- Add diced onion and cook until soft and translucent, about 3 minutes.
- Sprinkle flour over the mixture and stir for 1 minute to combine and remove raw taste.
- Slowly pour in vegetable broth while stirring continuously. Let it simmer for 2 minutes.
- Stir in dairy free milk, garlic powder, salt, and smoked paprika. Continue stirring until sauce thickens, about 3–5 minutes.
- Add frozen mixed vegetables and stir to combine. Simmer for 2 minutes.
- Transfer the mixture to the prepared baking dish and smooth it out evenly.
- Top with a single layer of frozen tater tots.
- Bake for 35–40 minutes or until the top is golden and crispy.
- Let rest for 5 minutes before serving.
Notes
- Broil during the last 3–4 minutes for an extra crispy top.
- Swap meat with lentils or crumbled tempeh for a vegetarian version.
- Stir in a teaspoon of Dijon mustard or nutritional yeast for extra depth.
- Prepare in advance and refrigerate uncooked casserole for up to 24 hours.
- Leftovers reheat well and can be frozen for up to 3 months.