1-First, preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch casserole dish with nonstick spray. This sets the stage for even baking and keeps things from sticking. I’ve found this simple prep makes all the difference for a smooth cooking process.

2-Next, in a large skillet over high heat, brown the 1 1/2 pounds of lean ground beef or ground turkey, adding 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Break it apart until it’s fully cooked, which usually takes about 5-7 minutes. I love this step because it builds the flavorful base that makes the casserole so satisfying.

3-Then, stir in the 3/4 cup low fat sour cream, 1 can (approx. 10.5 oz) low fat cream of mushroom soup, 3/4 cup skim milk, and the drained 1 can (approx. 15 oz) corn or green beans. Mix everything well to create a creamy mixture that’s the heart of this cheesy casserole. At this point, I sometimes add a personal touch, like extra veggies from my garden, to boost the nutrition.

4-Transfer the mixture to your prepared casserole dish and sprinkle it evenly with 3/4 cup shredded cheddar cheese. This layer adds that gooey, melted goodness we all crave. Arrange the 2 lb bag of frozen tater tots in a single, even layer over the cheese for that iconic crispy top.

5-Bake for 40-45 minutes until the casserole is hot and bubbly. For extra crispy tater tots, broil for 1-2 minutes and sprinkle with additional kosher salt if you like. Let it sit for a few minutes before serving it’s the best way to enjoy this delicious cheesy tater tot casserole with sides like a simple salad. If you’re looking for more grilling ideas to complement this, check out my guide on grilled shrimp tacos recipe for a fun twist.