My ds J has loved tater-tot casserole since he was a little buddy. I used to make it weekly. Then I went clean and I haven’t made it since.
Tonight in a fit of no dinner idea desperation I asked him what he wanted to eat. “Casserole” he said. “Casserole?” I responded. “Yeah. Tater-tot casserole.” Uhm. Shit. And then…challenge accepted.
Taking the mad cooking skills I have been accumulating since it was 6, and the MacGyver-like paleo cooking skills I have been honing over the last 3 years, I started thinkin clean. There wasn’t much I needed to update here. Just a replacement for the cream of mushroom soup. I don’t eat much red meat, so that had to go too. Easy peasy.
Cream Soup Base
- 1 can full fat coconut milk
- 1 tbsp garlic powder
- .5 tsp salt
Place all ingredients in a sauce pan and simmer until reduced by half, whisking consistently.
- 4 sliced thick cut bacon
- 1 lb ground turkey, 93% lean
- 1/2 of a yellow onion, diced
- 1 8oz carton baby bella mushrooms
- 2 med white potatoes, shredded
- 1 tsp olive oil
- Garlic powder, paprika, salt & pepper to taste
Okay. First things first. Pre-heat oven to 350.
Start the soup. While the milk is reducing, cook the bacon. Pour the grease and in the same pan, brown the turkey. When it’s about 1/2 done, add the onions and mushrooms, salt and pepper. Cook until the turkey is done, onions are translucent and mushrooms are tender, 8-10 minutes.
Transfer meat to a glass bowl and pour the sauce over. Crumble the bacon, mix well, and dump it all into an 8″ square baking dish. Top with shredded potatoes, sprinkle with garlic and paprika, and drizzle with oil. Pop it in the oven and go take a shower or something. You’ve got 20 minutes.
After your 20 minutes are up, set the oven to broil to crisp up the potatoes. This doesn’t take long so keep a good eye on it.
Eat it. Now.