My most popular food post is my Tater-Tot Casserole. I’m not surprised because it is pretty delicious. Since going dairy-free, however, I’ve had to re-think a lot of my favorite week-day meals, including Tater-Tot Casserole! *sigh*. I’m very pleased to announce that this paleo version is even BETTER than the original. So much flavor and it is just as easy!
Switching out the regular tater-tots for sweet potatoes is an easy way to cut down the carbs as well. Plus, they are so much more flavorful!
You follow the same steps: Layer your green beans, meat, and tater-tots and then pour the sauce over them
Bake at 450 until the tater-tots are browned.
I kind of wish you guys could smell through the computer. Soo much yumminess wafting through the house right now.
1 can green beans, drained
1 cup shredded chicken or lean ground turkey
1 bag 16oz sweet potato tater-tots
1/2 stick clarified butter or a couple Tbs expressed coconut oil
2 Tbs organic flour
2 garlic cloves, minced
1 small white onion, diced
1 can chicken stock
Preheat the oven to 450. Layer the green beans, chicken, and tater-tots and set aside.
Make a rue by melting the butter over medium heat and adding the onion and garlic. Cook until the onion is translucent and add the flour. As it starts to brown, carefully pour in chicken stock and simmer until sauce thickens.
Pour over the tater-tots. Cook for 20 minutes or until the tater-tots are lightly browned.
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