Tater Tot Casserole (Hotdish)

1/4 cup olive oil

1 medium yellow onion

500g 80-percent lean ground beef

Kosher salt and freshly ground black pepper

2 cups frozen cut green beans

1 3/4 cups frozen corn kernels, thawed

Two 300g cans cream of mushroom soup

1 pound frozen shredded potato nuggets

Preheat the oven to 180 ºC.

Add the oil to a skillet over medium heat. Finely choppe and add the onions and cook until soft and beginning to brown, about 15 minutes.

Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet about 10 minutes.

Season with salt and pepper.

Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish.

Scatter the green beans and corn evenly on top.

Spread the cream of mushroom soup over top and top with frozen potato nuggets.

Bake uncovered for 1 hour; the potato nuggets should be golden brown.