Ingredients

3 teaspoons avocado oil, divided

1 medium yellow onion, diced

1 lb lean ground beef (90/10 or 93/7)

3 cups diced mushrooms (8 oz package)

¼ cup + 1 tablespoon all-purpose flour (use gluten-free flour if needed)

3 cups low-sodium chicken broth or beef broth

½ teaspoon fine salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

1 (15-ounce) can cooked lentils (or 2 cups cooked lentils)

1 (12-ounce) bag frozen mixed vegetables

1 cup frozen cauliflower rice

1 ½ cups shredded cheddar cheese, divided

1 (28-ounce) package frozen tater tots or crispy crowns

Instructions

Step 1: Preheat the oven to 400°F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

Step 2: Heat 1 teaspoon of avocado oil in a skillet over medium-high heat. Add diced onions and sauté for 2 minutes, then add the ground beef. Cook, breaking it into small pieces, for 8-10 minutes until browned.

Step 3: Drain any excess liquid from the cooked beef and onion mixture if necessary, then transfer it to the prepared baking dish.

Step 4: In the same skillet, add the remaining 2 teaspoons of avocado oil and the mushrooms. Cook over medium heat for 2-4 minutes until the mushrooms soften. Stir in the flour to coat the mushrooms evenly.

Step 5: Gradually add the broth, one cup at a time, stirring constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens. Stir in salt, garlic powder, onion powder, and black pepper.

Step 6: Pour the mushroom sauce into the baking dish over the ground beef mixture. Add the cooked lentils, frozen mixed vegetables, frozen cauliflower rice, and 1 cup of shredded cheddar cheese. Mix everything thoroughly.

Step 7: Spread the mixture evenly in the baking dish. Arrange the tater tots in a single layer on top, pressing down gently. Sprinkle the remaining ½ cup shredded cheddar cheese over the tots.

Step 8: Bake for 35-40 minutes, until the casserole is bubbly and the tater tots are golden brown.

Step 9: Remove from the oven and let it cool for 5 minutes before serving.

Tips & Variations

For a vegetarian version, omit the beef and use vegetable broth, adding extra lentils or beans for protein.

Use a mix of your favorite frozen vegetables to customize flavors and textures.

To make this gluten-free, substitute the all-purpose flour with a gluten-free alternative.

For extra creaminess, stir in a dollop of sour cream or Greek yogurt before baking.

FAQs

Can I use fresh lentils instead of canned?

Yes, you can cook dried lentils beforehand and use about 2 cups cooked in place of the canned lentils. Make sure they are tender but not mushy before adding to the casserole.

Can I prepare this casserole in advance?

Absolutely. You can assemble the casserole a day ahead, cover it, and store it in the refrigerator. When ready to serve, bake for the full time, adding a few extra minutes if it’s coming straight from the fridge.