Beef and Tater Tot Casserole

Ingredients

• Cooking Spray

• 1 (32 Ounce) Package Frozen Bite-Size Potato Nuggets, Divided

• 2 Pounds Ground Beef

• 1 Cup Chopped Onion

• 2 Teaspoons Worcestershire Sauce

• 2 Teaspoons Montreal-Style Steak Seasoning (optional)

• 1 Teaspoon Garlic Powder

• 1/2 Teaspoon Ground Black Pepper

• 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

• 1 Can Evaporated Milk

• 1 Cup Grated Cheddar Cheese

• 1 Teaspoon Worcestershire Sauce

• 1 Cup Grated Cheddar Cheese

Directions

1. In a 400 Degree oven spread tots on a greased baking pan and roast until golden. Remove and reduce oven heat to 375.

2. Preheat oven to 375 degrees F. Prepare a 13×9-inch casserole pan with cooking spray.

3. Spread 20 roasted potato nuggets in the casserole dish and smash to cover dish.

4. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.

5. Stir cream of mushroom soup, milk, 1 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl. Combine cream and cheese mixture with beef mixture and place over the smashed tots in the baking dish.

6. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.

7. Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.