Blue Ribbon Tater-Tot Casserole

• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 Italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or (24 ounce) bag tater tots

1. Line an 8x12-inch casserole (or two smaller Corning Ware casseroles), or 7x11-inch pan with the potato rounds, on the bottom and sides (I use a little more ingredients, doubling the soup and make a heaping 9x13-inch).
2. Bake 10 minutes at 400u0b0F.
3. Brown beef.
4. Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
5. Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
6. Fill casserole dish and bake covered (or it will dry out) at 400u0b0F for 20 minutes.
7. Remove cover and add rest of cheese and dried onions.
8. Let rest couple minutes for the cheese to melt.
9. Serve.

ground beef, broccoli, onion, cream of celery soup, milk, cheddar cheese, italian tomatoes, garlic salt, seasoning salt, pepper, tater

Taken from www.food.com/recipe/blue-ribbon-tater-tot-casserole-109181 (may not work)