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Scoop of tater tot hotdish lifted from glass baking pan.
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5 from 2 votes

Minnesota Tater Tot Hotdish

This gluten free Minnesota Tater Tot Hotdish recipe is made from scratch with ground beef, green beans and homemade cream of mushroom soup.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: tater tor casserole, gluten free tater tot casserole, gluten free tater tot hotdish, homemade tater tot casserole,
Servings: 8
Calories: 666kcal
Author: Christine Rooney


  • Casserole Dish



Blanch The Green Beans:

  • Wash and trim 2 lbs. of fresh green beans. Cut the beans into halves or thirds.
  • Boil a pot of water and add the chopped green beans to it. Cook the green beans for 3 minutes in the boiling water and then place them in a bowl of ice water using a slotted spoon or spider strainer.
  • Once the beans are cooled drain them in a colander.

Brown The Hamburger:

  • Mince 6 cloves of garlic and 1 onion.
  • Heat a skillet to medium and add 2 Tbsp. olive oil. Once the oil is heated add the garlic and onions. Saute for 2-3 minutes, stirring often.
  • Add the ground beef to the skillet along with ¼ tsp. salt and pepper. Saute the beef for 5-6 minutes, breaking it into pieces as it cooks. Once it has thoroughly browned place it in a bowl and set aside.

Prepare The Cream Of Mushroom Soup:

  • While the hamburger is browning chop 1 8 oz. package of mushrooms into small pieces. After the hamburger is removed from the skillet place the skillet back on the stove top. Add 1 Tbsp. of butter to the skillet.
  • Add the chopped mushrooms along with ¼ tsp. salt and pepper. Saute the mushrooms on medium-low heat for 5-6 minutes, or until they have cooked down and softened. Place them in a separate bowl from the hamburger and set aside.
  • Place the skillet back on the stove top and add another 2 Tbsp. butter along with 3 Tbsp. gluten free flour blend (can use regular flour if not GF). Stir the butter and flour mixture for a few minutes until it has formed a paste.
  • Add ½ cup evaporated milk to the skillet and stir with a whisk. Add 1 cup of low-sodium chicken broth to the skillet (the mixture will look chunky at this point). Stir with a whisk for a few minutes until creamy.
  • Add 1 tsp. Worcestershire sauce, ¼ tsp. of garlic and onion powder along with another ¼ tsp. salt and pepper. Stir until creamy. Add the mushrooms back into the skillet and stir until combined.

Assemble and Bake Hotdish:

  • Heat the oven to 375 degrees.
  • Place the blanched green beans and browned hamburger into a 9x13 inch baking dish. Pour the cream of mushroom soup over the top and stir until all of the ingredients are combined.
  • Arrange 1 32 oz. package of GF tater tots on top of the casserole.
  • Place the baking dish in the oven and bake for 40-45 minutes. The hotdish should be hot and bubbly and the tater tots golden (baking times may vary slightly).
  • Remove the pan when finished and allow to cool for 5 minutes before serving.


To Freeze:
Prepare the hotdish as directed. Once it is assembled allow everything to come to room temperature. Cover tightly and store in the freezer. It's best to use a disposable aluminum baking pan or metal baking pan if freezing as it is advised not to freeze and bake food in glass.
To Bake:
Remove the plastic wrap before baking and bake in a 375 degree oven as directed. It may require an extra 10-15 minutes bake time as it will be frozen at this point.


Serving: 2cups | Calories: 666kcal | Carbohydrates: 16g | Protein: 39g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 157mg | Sodium: 392mg | Potassium: 889mg | Fiber: 4g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 16mg | Calcium: 133mg | Iron: 5mg