Tater Tot Casseroles

• 3/4 pound bulk hot Italian sausage
• 3/4 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cups frozen cut green beans, thawed
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 1/2 cup 2% milk
• 1 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 package (32 ounces) frozen Tater Tots

1. In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
2. Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
3. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
4. Cover and bake at 350u0b0 for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

sausage, ground beef, onion, condensed cream, green beans, whole kernel corn, cheese, milk, garlic, salt, cayenne pepper, tater

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