Gluten Free Tater Tot Casserole

• 1 1/2 - 2 lbs ground chuck
• 1 (18 ounce) can progresso cream of mushroom soup
• 1/2 cup sour cream
• 1 (2 lb) bag frozen tater tots (just check the label to make sure they're GF! My dad has never had an issue with OreIda)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese (optional)

1. Preheat oven to 350u0b0.
2. Brown the hamburger and drain.
3. While the hamburger is cooking, combine the soup and the sour cream. (also add the mozzerella to the soup and sour cream mixure if you choose to use it).
4. Combine the soup mixture with the cooked hamburger.
5. Spread the beef mixture at the bottom of a lightly greased 9x13 pan.
6. Top with an even layer of tater tots, pressing the tater tots slightly into the beef mixture.
7. Bake for about 45 minutes or until tater tots are brown.
8. Remove from oven, top with desired amount of shredded cheddar, and continue to bake until cheese is bubbling and tater tots are all heated through (about 10-15 minutes).

ground chuck, progresso cream, sour cream, tater, cheddar cheese, mozzarella cheese

Taken from www.food.com/recipe/gluten-free-tater-tot-casserole-404430 (may not work)