The worst part of developing an adult dairy allergy is that I know what I’m missing out on. I love a classic tater tot hot dish made of canned cream of mushroom soup, and lots of shredded marble jack cheese. I haven’t had the dish in years because of my allergy, but tonight I finally felt bold enough to give it a dairy-free go. Plus I had some fresh venison “burger” that was begging to be made into a glorious hot dish.
I’m not going to sugar coat it, making a dairy free hot dish is a pain and there are a lot of extra steps, but this recipe is so worth it. Even my milk and cheese loving fiance gave it rave reviews. Like I said there is a lot going on in this dish, but with a little patience and confidence you will have an amazing dinner that you won’t event know is dairy-free.
- 1 1/2 pounds of ground hamburger or venison burger
- 1/2 yellow onion, chopped
- 1 packed of mac n cheese sauce from a box of Daiya Dairy-Free Deluxe Cheddar Style Cheezy Mac
- 1 -1 1/2 cups of dairy-free gravy (consists of 2 Tbsp dairy free butter, 2 Tbsp of flour, 1 1/2 cup of oat milk)
- 1 bag of frozen mixed vegetables (peas, carrots, corn, green beans)
- 3/4 a bag of tater tots
- Salt, pepper, garlic powder, and onion powder to taste
- In a pan, sauté the chopped onion until translucent, then cook ground beef until cooked through. Season with salt, pepper, garlic powder, and onion powder. Transfer to a 9 x 13 glass baking dish.
- In the same pan over medium heat, melt 2 Tbsp of dairy free butter, add in 2 Tbsp of flower and whisk until a paste forms. Add in oat milk and whisk until combined. Let sit until gravy like consistency forms. Season with salt and pepper.
- Add mac n cheese packet and gravy mixture to the baking dish, along with the frozen vegetables. Stir to combine, and bake at 375 for 25 minutes.
- In an air fryer (or the oven), pre-cook the tater tots to ensure crispiness.
- Remove baking dish and top with pre-cooked tater tots, and pop back in the oven for 8-10 minutes until hot and bubbly.
- Serve with ketchup, because it is the Midwest after all.
Let me know if you try this recipe out for yourself by tagging me on Instagram, @MyMidwestKitchen.