Natertot Casserole

With the weather randomly changing seasons every other day in Seattle, I was feeling the need for comfort food. My comfort food generally is either Italian or something white trash. Nothing says: "Welcome home to your single wide" quite like tatertots.

Natertot Casserole

1 lb. lean ground beef
1/2 chopped onion
3 cups frozen tater tots
1 can Cream of Mushroom soup (You can use any "Cream of..." soup)
1 can green beans, drained
2 garlic cloves, minced
Minced Herbs to taste (I used fresh thyme and sage from my garden, but anything savory works)
Salt & Pepper to taste
1 package shredded cheese (I used a Swiss and Gruyere mix this time, but cheddar is traditional)

1. Sweat onion using a little olive oil until translucent. Turn heat to medium, add herbs and garlic, heating until fragrant (about 30 seconds). Add beef and brown.
2. Transfer meat mixture into a shallow 2 quart baking dish. Sprinkle about half the shredded cheese over the meat mixture. Add green beans. Cover meat, cheese and green beans with undiluted soup. Top with a single layer of tater tots. Sprinkle remaining shredded cheese over tater tots.
3. Bake at 375°F for 45 minutes.