Keto Tater Tot Casserole
{THM:S, Low Carb, Ketogenic}

A well-loved favorite growing up, my Keto Tater Tot casserole takes all of those childhood flavors and makes them keto-friendly and low carb!

Easy dinners are my favorite, and I'm a big fan of casseroles and slow cooker meals.  What is better than dumping everything in a dish and being done, am I right?

It feels like we are constantly on the go with gymnastics, swimming, piano, and homeschool co-op, and so several times a week we just need simple, easy, but tasty meals that are ready when we walk in the door so we don't eat out and blow our budget.

I love this Keto Tater Tot Casserole because it only takes a handful of ingredients and most can be found in my pantry and freezer at any given moment.  I almost always have cauliflower rice and hamburger in my freezer, cheese in my fridge, and cream of mushroom soup in my pantry.  And this meal is one I can throw together quickly with just those ingredients.

Here's what you'll need:

1 lb Grass-Fed Ground Beef, cooked and drained (I used ButcherBox.  Their quality is amazing)
1/2 onion, diced
2 cloves Garlic, minced
10.75 oz Can Cream of Mushroom Soup
2 cups Shredded Cheddar Cheese
2 cups Frozen Riced Cauliflower
Salt & Pepper, to taste.

Directions
Begin by cooking your cauliflower rice.  I use steamer bags, so I pop them n the microwave (2 bags) and cook them for the allotted time.  Once they are cooked, empty the bags into a colander over the sink to drain any excess water off.
Lightly grease a 9 inch baking dish.  Mix the cooked ground beef, onion, garlic, cream of mushroom soup, and salt and pepper.  Spread in the bottom of the baking dish.
Top with 1 cup of the shredded cheddar, followed by the drained cauliflower, more salt and pepper, and finally the remaining cheese.
Bake for 35-40 minutes, until the cauliflower starts to brown and the cheese on top is melted.
Serve & enjoy!

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Yield: 6 servings

Keto Tater Tot Casserole

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A well-loved favorite growing up, my Keto Tater Tot casserole takes all of those childhood flavors and makes them keto-friendly and low carb!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 lb Grass-Fed Ground Beef, cooked and drained (I used ButcherBox.  Their quality is amazing)
• 1/2 onion, diced
• 2 cloves Garlic, minced
• 10.75 oz Can Cream of Mushroom Soup
• 2 cups Shredded Cheddar Cheese
• 2 cups Frozen Riced Cauliflower
• Salt & Pepper, to taste.

Instructions

1. Begin by cooking your cauliflower rice. I use steamer bags, so I pop them n the microwave (2 bags) and cook them for the allotted time. Once they are cooked, empty the bags into a colander over the sink to drain any excess water off.
2. Lightly grease a 9 inch baking dish. Mix the cooked ground beef, onion, garlic, cream of mushroom soup, and salt and pepper. Spread in the bottom of the baking dish.
3. Top with 1 cup of the shredded cheddar, followed by the drained cauliflower, more salt and pepper, and finally the remaining cheese.
4. Bake for 35-40 minutes, until the cauliflower starts to brown and the cheese on top is melted.
5. Serve & enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1/12th recipe
Amount Per Serving: Calories: 170 Total Fat: 10g Carbohydrates: 4g Fiber: 1g Protein: 13g

xoxo,
Gretchen

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