Ingredients:
1½ lb ground beef
1 medium onion, chopped
3 cloves of garlic, minced
1 can (15.25 oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups of cheddar cheese, shredded
½ cup of milk
4 tbsp sour cream
1 bag (30 oz) frozen tater tots, (ore ida crispy crowns work nicely)
Directions:
1. Defrost the tater tots on the counter for about a hour before preparing casserole.
2. In a large skillet cook the onion until translucent. Add the garlic and cook for one minute more. Add the beef and cook over medium heat until no longer pink. Drain mixture and set aside in a large bowl.
3. In a small bowl mix the soup, milk, and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently stir to combine mixture.
4. Grease a 9×13 baking dish. Layer half of the tater tots on bottom of dish, pour hamburger mixture over the top, then layer rest of tater tots on top. Sprinkle with remaining cheese. Bake at 350 degrees for 25 – 30 minutes until brown and crunchy.