All in One Gluten Free Potato Tot Casserole

I saw this recipe on Pinterest that I wanted to try, but it needed tweaking to make it gluten free.  I also added vegetables to make it a complete meal, and to hide them from finicky eaters. :)

It was so good my anti-vegetable son ate three helpings.  My teen daughter, just said, "Oh, wow"!

So here it is....my new version.

Preheat oven to 375 degrees.

1# hamburger
1/8 cup onion flakes, or half a small onion
salt and pepper to taste.
Brown together in large skillet and drain.

Add :
1 can Progresso's  Cream of  Mushroom Soup ( it is gluten free/ Campbell's is not)
1/2 bag frozen mixed vegetables (more or less to suit your taste)
Mix together and place in lightly greased 9x13 pan.

Cover with bag of  Ore Ida tater tots (they are gluten free)

Bake for 30-40 minutes until tater tots are golden.  I cooked mine for 40 minutes.

Add shredded cheddar cheese to top and return to the oven until cheese is melted.

This is definitely a new family favorite especially as the weather is brisk!

Enjoy!
County Girl

I know it's been awhile...life has been busy, but here is a new recipe to try.

Gluten Free Magic Crust Custard Pie

I made two today, and my house smells so good.

I found this recipe on facebook (by: Robyn Witte) and tweaked it to fit our allergy needs.

Half of one pie is already gone!

Ingredients
1/4 cup margerine (I used butter)
4 eggs
3/4 cup sugar
1 pinch salt
2 cups milk ( Iused skim, but I think rice or almond would be worth a try)
2 tsp. vanilla extract
1/2 cup gluten free flour (I used King Arthur All Purpose Gluten Free Flour)

Mix all ingredients in blender.  Pour into a buttered 9" pie pan ( make sure it is a heavy duty one.)It will overflow in a tin pie pan...Trust me...I know. :)
Sprinkle with nutmeg. 
Bake at 350 degrees for 45 minutes.  The flour settles to the bottom to make it's own crust.  Simply delicious!