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
In a 400 Degree oven spread tots on a greased baking pan and roast until golden. Remove and reduce oven heat to 375.
Preheat oven to 375 degrees F. Prepare a 13×9-inch casserole pan with cooking spray.
Spread 20 roasted potato nuggets in the casserole dish and smash to cover dish.
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.
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.
Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.