Angus O'brien

Yum. Hotdish. Hotdish time of year is nearing a close...as the weather gets warmer we need less comfort foods....well....maybe not.

This is a simple one, and I've found awesome GF replacements for all ingredients.

Ingredients:
1 pound lean ground beef
1 can (or box of Pacific Brands GF) cream of chicken soup
1 can (or box of Pacific Brands GF) cream of mushroom soup
1 cup milk
1 bag of shredded hash browns (1 1/2 pound)
2 cups shredded colby jack or cheddar jack cheese
1 small can of French fried onions (or a small bag of Funyuns - which are GF)

Directions:
Brown hamburger, season with salt and pepper, drain. Add cream soups and milk. Grease the bottom of a 9x13 baking pan. Spread the hash browns in the bottom and then top with the meat and soup mixture. Top with the shredded cheese and the fried onions. Cover with foil and back for one hour at 375 degrees.

Tater tot hotdish

Yummm! I love this hotdish in the winter.....it is so warm, filling and satisfying. Nummy. I have really been wanting hotdishes since going gluten-free....but they are a little tricky. Most Midwestern hotdishes involve condensed soup....which can be hard to find. I found a great brand that I like, and it isn't too expensive.  For this hotdish I used Pacific brand soup. When purchasing tater tots, be sure to check the ingredients - even though the primary ingredient is potato, some brands will be coated in flour for a crispy coating when they bake. I used Trader Joe's brand, but Ore Ida are GF as well, here is a list of all the GF products from Heinz.

Ingredients:
1 pound of lean ground beef
1/2 package frozen mixed vegetables
1 box/can of condensed cream of chicken or mushroom soup
1 package frozen tater tots
1 can/jar of mushrooms

Directions:
Brown hamburger, season with salt and pepper, drain. Mix in soup, frozen veggies and mushrooms. Heat through. Transfer to a lightly greased 9x13 pan. Top with frozen tater tots and bake at 375 degrees until tater tots are crispy brown (30-40 minutes).