The Kitchen Sink Recipes has delivered again (when does she not?). In the past I have tried to tweak my tater-tot casseroles to not include tater-tots and cut down on the salt and fat included in the traditional canned-soup and green bean recipe. Some of my attempts have turned out better than others, but this one definitely takes the cake. I basically followed her recipe but did make a few adjustments. To see her recipes, visit here site here. The recipe has a salt-free chicken stock-flavored slurry (fat-free white sauce), which gives this dish the creamy texture without the fat and salt found in canned soup. Her recipe calls for some different vegetables than traditional tater-tot casserole. Since I was going for an authentic tater-tot casserole I opted for frozen green beans instead of the standard canned green beans that one would find in a traditional recipe. The last change is by far the most extreme – I opted for roasted potatoes instead of tater-tots. In the past, swapping potatoes for tots was never an equal substitution, but this time it seems we have a winner.
Tater-Tot (less) Casserole
By TheKitchenSinkRecipes (with changes)
- 2 tablespoon extra virgin olive oil, divided
- 4 medium potatoes, scrubbed and diced (1/4-inch dice)
- kosher salt and fresh cracked pepper
- 1 pound ground turkey (light or dark, or a mixture of the two)
- 16 oz bag frozen french-style green beans
- 2 cloves garlic, minced
- 1/2 teaspoon celery seed
- 1 teaspoon Italian herbs
- 2 cups chicken stock
- 2/3 cup milk
- 1/3 cup flour
- 1/4 cup finely shredded Parmigiano-Reggiano
- Preheat oven to 425 degrees. Butter a large baking dish (a gratin dish or 9×13-inch pan) and set aside.
- Toss diced potatoes in 1 tablespoon of the oil and some salt and pepper, spread on a baking sheet and roast for 40 minutes, turning halfway through. Reduce the oven heat to 350.
- Meanwhile, heat the remaining tablespoon of oil in a heavy skillet or Dutch oven. Add the ground turkey, a small pinch of salt and pepper, and cook until the turkey is nearly cooked through. Add the garlic, celery seed, herbs, and a pinch of salt and pepper; saute for a few minutes until softened. Add frozen green beans and saute until thawed.
- Add 1/2 cup chicken stock to the pan. Place the flour in a small bowl, and whisk in the milk. Add milk mixture to pan, stirring constantly. Gradually add remaining chicken stock; cook 8 minutes or until mixture thickens.
- Pour the turkey mixture into the buttered dish. Top with the roasted potatoes and grated parmesan. Bake at 350 degrees for 30 minutes, until the top is golden brown.