Ingredients:
- 1 pound lean ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1½ cups shredded cheddar cheese (divided)
- Salt and pepper, to taste
- 1 package (about 32 oz) frozen tater tots
- Optional garnish: chopped parsley or green onions
Directions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the beef mixture: In a large skillet over medium heat, cook the ground beef until browned, about 5–6 minutes. Add the diced onion and minced garlic, and sauté for another 2–3 minutes until fragrant and translucent. Season with salt and pepper.
- Add soup and milk: Reduce heat to low. Stir in the cream of mushroom soup and milk until everything is well blended and heated through. Add 1 cup of the shredded cheddar cheese and stir until melted.
- Assemble the casserole: Pour the beef mixture into the prepared baking dish and spread evenly. Top with a single, even layer of frozen tater tots.
- Bake uncovered for 35–40 minutes, or until the tater tots are golden and crispy.
- Add final cheese: Sprinkle the remaining ½ cup of cheddar cheese over the top and bake for an additional 5 minutes, just until the cheese melts.
- Let it rest: Remove from oven and let it sit for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Calories per serving: Around 430 | Servings: 6
