A healthier twist on tater-tot casserole

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


  1. Preheat oven to 425 degrees.  Butter a large baking dish (a gratin dish or 9×13-inch pan) and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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