2 lbs ground beef

1 tbsp Worcestershire sauce

1 onion, diced

4 cloves garlic, minced

2 cups mushrooms, sliced

2 tbsp flour

1 1/2 cups heavy cream

1/2 cup sour cream

2 cans (15 oz each) green beans, drained

4 cups shredded cheddar cheese

32 oz frozen tater tots (not all will be used)

Salt and pepper, to taste

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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet, brown the ground beef over medium-high heat with salt, pepper, and Worcestershire sauce. Drain excess fat and spread beef evenly in the baking dish.
In the same skillet, sauté onion and mushrooms for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
Season with salt and pepper, stir in flour, and cook for 1 minute. Gradually whisk in heavy cream until smooth and simmer briefly.
Reduce heat, stir in sour cream, then spread the mixture over the beef layer.
Top with 2 cups cheddar cheese, then spread green beans evenly, followed by another 2 cups of cheddar.
Arrange tater tots evenly over the top to cover the casserole.
Bake for 35–40 minutes, until tater tots are golden and cheese is bubbly.
Let rest a few minutes before serving hot.

Swap green beans for corn, peas, or mixed vegetables for variety.

Mix cheddar with mozzarella or Monterey Jack for extra gooey cheese.

Add crushed potato chips on top for extra crunch.

For spice, add chili flakes, hot sauce, or pepper jack cheese.

Make ahead and refrigerate overnight or freeze before baking.