Slow-Cooker Tater Tot Casserole

• 2 pounds ground beef
• 1 large onion, chopped
• 1 pound sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound frozen cut green beans
• 1 bag (32 ounces) frozen Tater Tots
• 1 cup shredded cheddar cheese

1. In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onions and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese.
2. Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.

ground beef, onion, mushrooms, garlic, condensed cream, salt, pepper, green beans, tater, cheddar cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-tater-tot-casserole/ (may not work)