When we first went gluten free tater tots and "crispy crowns" were full of wheat so that they get crispier when you cook them. Upon doing a lot of label reading I found that our local Kroger brand were gluten free. We don't do too much snackish food like this, but every once in awhile it is a nice treat. So if going gluten free with this recipe, be sure to check the label. If not, then pick up whatever kind floats your boat.
The other big adjustment I make is doing my own white sauce. Any recipe you check for this type of food tells you to use a cream of something soup. I, personally, do not care for cream of something soup that much and it contains wheat. You can get a few organic brands, but again, not really my favorite. Below I am including my full recipe. Keep in mind that you can use whatever if you aren't concerned about wheat.
White Sauce
3 Tablespoons butter or butter substitute - melted in a saucepan
3 Tablespoons gluten-free flour
Mix together in saucepan to form a paste
Whisk in 1 cup of milk or soy milk and 1/2 cup chicken broth (I use water and a tablespoon of Better than Bouillon - which is gluten free, regular bouillon is not.)
Let come to a low simmer and thicken, stir frequently.
Add some salt and pepper or garlic powder or salt. You can also add a vegetable for flavor or added texture like mushrooms or celery.
Tater tot casserole
1lb Ground turkey or beef - browned
1 bag tater tots or crispy rounds
white sauce from above recipe
1 bag of frozen broccoli
Mix together and cook. I like to make my casserole in the slow cooker on low for 3 to 4 hours, but you can also prepare and bake at 350 for about 45 minutes.
Add cheese at the end or as a topping. Salt and pepper to taste.
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