My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, November 1, 2010

Egg Free, Dairy Free Creamy Tater Tot Casserole

My family loved this fast and easy to throw together casserole. I didn't have enough tater tots, so I covered 1/2 of the casserole with tater tots and the other half with homemade bread crumbs. This casserole was very good with both toppings.

Creamy Tater Tot Casserole

1 lb browned ground beef, browned ground sausage, diced ham, diced cooked chicken, etc.
1 can gravy
1 can peas, corn, green beans, etc.
1 cup soy milk
16 oz tater tots, or enough for a single layer

Thoroughly combine the ground beef, gravy, peas and soy milk in a 9x13 baking dish. Place the tater tots in a single layer on top of the mixture. Cover and bake at 350 for 45-55 minutes or until heated through and the tater tots are done. If desired, you can remove the cover for the last 10 minutes of baking to brown the tater tots and make them crispy.
* 1 can of tomato soup or a small can of tomato sauce can be used in place of the gravy.
* 1 cup of broth can be used in place of the soy milk.
* Bread crumbs can be used in place of the tater tots.

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