टेटर टॉट कैसरोल

Position a rack in the center of the oven and preheat to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Set a large skillet over medium-high heat.

Add the ground beef and diced onion to the skillet. Cook, breaking the meat into small crumbles, until the beef is no longer pink and the onion is soft, about 8–10 minutes.

Stir in the minced garlic, Worcestershire sauce, salt, and pepper and cook 1 minute until fragrant. Tip the skillet and spoon off the excess grease, or drain the beef in a colander, then return it to the pan and remove from the heat.

Add the cream of mushroom soup, milk, sour cream, garlic powder, and onion powder to the beef and stir until smooth. Fold in the frozen mixed vegetables and 1½ cups (150 g) of the cheddar until evenly combined.

Scrape the filling into the prepared baking dish and spread it into an even layer with the back of the spoon, pushing it into the corners.

Arrange the frozen tater tots in tight, even rows across the entire surface so the filling is fully covered. A single snug layer crisps best; avoid piling them up.

Bake uncovered until the tots are golden and crisp and the filling is bubbling at the edges, 40–45 minutes. If the tops brown too fast, tent loosely with foil for the last 10 minutes.

Scatter the remaining ½ cup (50 g) cheddar over the tots and bake 5 minutes more until melted. Let the casserole rest 10 minutes so the filling sets before scooping.