Potato Tot Casserole

From Cooking with Paula Deen, Nov/Dec 2007

Ingredients

2. 11/2 pounds ground chuck
3. 1 medium onion, chopped
4. 3 cloves garlic, minced
5. 1 (10.75-ounce) can cream of celery soup
6. 1 (10.75-ounce) can cream of mushroom soup
7. 1 (15-ounce) can niblet corn, drained
8. 1 (15-ounce) can English peas, drained
9. 3 tablespoons browning sauce
10. 1 tablespoon garlic salt
11. 1/4 teaspoon ground red pepper
12. 1/4 teaspoon paprika
13. 1/4 teaspoon salt
14. 1/4 teaspoon ground black pepper
15. 1/8 teaspoon poultry seasoning
16. 1/8 teaspoon sage
17. 1 (32-ounce) package frozen tater tots

Instructions

1. Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
2. In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
3. In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots. Bake 45 minutes to 1 hour, or until browned and bubbly.