TATER TOT CASSEROLE by NancyC
Makes a 9×13″ pan

1 pound lean ground beef
1 medium-size onion, chopped
1 (10.5-ounce) can condensed cream of celery soup, undiluted
1 (10.5-ounce) can condensed cream of mushroom soup, undiluted
2 cups frozen green beans, thawed and drained
1 cup frozen corn, thawed and drained (or substitute 3 cups of frozen mixed vegetables for the green beans and corn)
2 cups shredded Cheddar cheese or Colby-Monterey Jack cheese, divided
1 Tablespoon Worcestershire sauce
1/2 cup milk or lowfat milk
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (32-ounce) package frozen Tater Tots, unthawed

Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan or baking dish; set aside.

In large skillet, cook the beef and onion over medium heat until beef is no longer pink; drain fat. Add in the 2 cans of soup, the green beans, corn, 1 cup of the cheese, Worcestershire sauce, milk, garlic, salt, and pepper; mix all ingredients together.

Spoon mixture into a 9 x 13″ pan or baking dish, then cover evenly with the Tater Tots, arranged in rows in a single layer (you’ll have some extra tots left over). Sprinkle the remaining one cup of cheese over the Tater Tots.

Cover with foil and bake at 350˚F for 40 minutes. Uncover and bake until bubbly and Tater Tots are golden, about 10 minutes longer. Let casserole cool a few minutes before serving.

Recipe from NancyC | nancy-c.com