Tater Tot Casserole

Grease a 9×13 glass baking dish with non-stick spray and preheat oven to 375F.

In a large skillet brown ground beef with Montreal steak seasoning (made by McCormick) and minced dried onion. Once the meat is browned, drain all extra grease from pan but keep the meat in the pan. Add 1 small can of creamed corn and one small can of corn nibblets (drained) to the ground beef and stir well. Add 2 cans of cream of mushroom soup (do not add milk or anything to this, just open the can and pour) to corn and beef mixture and stir well. Add a tablespoon each of soy sauce and Worcestershire sauce and mix well. At this point I always taste a tiny bit of the mixture and add additional soy or Worcestershire as needed to kick up the flavor. I suggest low sodium for some of the ingredients as it can end up tasting very salty otherwise. Adjust seasoning as needed if you don’t happen to have low sodium on hand. The sauces and the steak seasoning mix are what makes this so different from “old school” tater tot dish. Once you have the flavor where you like it (we like it quite zippy, I always add more sauce) add half your bag of shredded cheese and stir.

Pour this mixture into your baking dish in an even layer. On top of this place your tater tots (still frozen) in a single layer, in even rows. Sprinkle the top with the remainder of your cheese and bake uncovered for 30 minutes. Scoop into bowls and serve hot.