Tater Tot Casserole

Here's the problem with casseroles, they taste like...casseroles.  They need SEASONING.  My Trent loves casseroles so I doctor them up so I like them too. 

This is very, very good and you do really need the basil, poultry seasoning (you can substitute thyme) and the pepper.  Makes a full 13x9 pan, that's leftover worthy, great for lunches the next day.

1 lb ground beef

1 onion, very finely diced or shredded

1 can green beans, drained

1 can corn, drained

2 cans cream of chicken soup

1 ½ cups milk

1 tsp dried basil

1 tsp poultry seasoning

1 tsp Cajun seasoning (if you have it, otherwise substitute ½ tsp salt)

1 tsp pepper

Tater tots or leftover cooked hash browns

2 cups shredded cheese, divided

Lightly grease a 13x9 pan.  In a skillet, brown hamburger and onion together until hamburger is done.  While it is browning, in a medium bowl combine 2 cans cream of chicken soup, milk, basil, poultry seasoning,  cajun seasoning, and pepper.  Stir well to combine.

Layer the hamburger/onion mixture into the bottom of the greased 13x9.  Drain the beans and corn and add those on top of the hamburger.  Add half of the cheese.  Pour the soup mixture over it all.  Layer on frozen tater tots or leftover cooked hash browns.  Bake at 350 for 45 minutes to 1 hour, until bubbly and potatoes are nice and browned.  Remove from oven and sprinkle on the remaining cheese and bake just until cheese is melted, five minutes or so.