Deep South Tater Tot Casserole

• 1 (10 ounce) can cream of mushroom soup or (10 ounce) can chicken soup
• 1 cup milk
• 1/2 tablespoon olive oil
• 1/2 cup of chopped vidalia onions or 1/2 cup other sweet onion
• 1/4 cup of chopped green bell pepper
• 1 lb ground beef
• 1 teaspoon of minced garlic
• 1/2 lb smoked sausage, chopped (optional)
• 1 tablespoon fresh basil
• 1/2 teaspoon dried thyme
• 1/4 - 1/2 teaspoon cajun seasoning
• kosher salt
• freshly cracked black pepper, to taste
• 1/2 cup shredded cheddar cheese, divided
• 1 lb frozen tater tots

1. Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
2. Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, Cajun seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
3. Serve immediately with a green vegetable or a mixed garden salad.

cream of mushroom soup, milk, olive oil, vidalia onions, green bell pepper, ground beef, garlic, sausage, fresh basil, thyme, cajun seasoning, kosher salt, freshly cracked black pepper, cheddar cheese, tots

Taken from www.food.com/recipe/deep-south-tater-tot-casserole-498318 (may not work)