Ingredients
Scale
- 2 pounds 80-90% lean ground beef
- 1/2 onion, diced
- 3/8 cup ketchup
- 3 TB Dijon mustard, OR 1 TB mustard powder & 2 TB non dairy yogurt if corn free
- 1 package (20-24oz) frozen gf French fries or 32 oz tater tots. [My family likes it both ways], OR mashed potatoes if corn free
- 1 package Daiya mozza. shreds, OR 8 oz homemade here (recipe is coconut and corn free)
For the cream of mushroom soup:
- 2 1/4 cups non dairy milk of choice, we like using oatly oat milk
- 8 oz fresh mushrooms, chopped into small bite sized pieces
- 1/2 cup any gluten free flour, we use this one
- 2 TB cornstarch, OR arrowroot powder
- 2 tsp garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375.
- Brown your onion, beef, ketchup, and mustard in a pan on medium heat, till thoroughly cooked.
- Drain the meat and onion in a colander. Then remove any excess grease with a paper towel. You want this mixture relatively dry.
- Pour the meat and onion into a 9×11 or 9×13 baking dish.
- Mix all ingredients for your cream of mushroom soup in a large bowl, till no clumps.
- Heat your cream of mushroom soup mixture in the same pan you used for the beef and onion (or a different one if you’re happy to make more dishes) Heat till it begins boiling & thickens considerably.
- Mix the cream of mushroom soup into the beef and onion.
- Layer your vegan cheese and then fries or tater tots on the top of your casserole. Any leftover fries or tater tots can get baked in a pan below your casserole!
- Bake 45 mins, or till fries look crispy brown. You can also broil on high for the last two mins for extra crispy fries.
Notes
ENJOY!
~Please leave a comment below on how you liked this recipe~
- Prep Time: 25 Min
- Cook Time: 40 Min