Potato Tot Casserole (Paula Deen)

• 1 1/2 lbs ground chuck
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can peas, drained
• 3 tablespoons browning sauce
• 1 tablespoon garlic salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon poultry seasoning
• 1/8 teaspoon sage
• 1 (32 ounce) package frozen tater tots

1. Preheat oven to 350u0b0. Lightly grease a 13x9-inch baking dish.
2. In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
3. In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
4. Bake 45 minutes to 1 hour, or until browned and bubbly.

ground chuck, onion, garlic, cream of celery soup, cream of mushroom soup, corn, peas, browning sauce, garlic salt, ground red pepper, paprika, salt, ground black pepper, poultry seasoning, sage, tots

Taken from www.food.com/recipe/potato-tot-casserole-paula-deen-408369 (may not work)