Tater Tot Casserole

One bag tater tots (I like OreIda Extra Crispy)
1/2 small white onion, diced (optional)
2 cloves garlic, minced (optional)
1 lb ground hamburger (or 1 package Boca soy crumbles)
1 package frozen green beans, defrosted
1 can cream of mushroom soup
16 oz. sour cream
1 cup grated chedar cheese
1 cup french fried onions (optional)

Cook tater tots by package instructions. I do this so they're extra crispy and not soggy.
Optional - cook onions and garlic in a little olive oil until soft.
Brown hamburger or soy crumbles (until....done? I have no idea how to cook hamburger).
Mix "meat" with onions/garlic if using.
Spray casserole dish with Pam and layer "meat".
Layer green beans on top of "meat".
Mix cream of mushroom soup, sour cream, and cheese, and pour over green beans.
Layer tater tots on top, and sprinkle french fried onions on top if desired.
Cook at 350 degrees for 45-60 min. I cover with foil to keep the onions from burning, then remove the foil for the last 5 min to brown nicely.

This was a staple in our house while I was pregnant. It's easy to remember the ingredients at the grocery store so it made it into heavy rotation. I recently figured out how to replace the soup/sour cream/cheese with a homemade vegan cream of mushroom soup, so we're enjoying it once again. There are variations where the tater tots are on the bottom but I find that putting them on top keeps them crispy. It might not be the most healthy meal but it sure is good, and the leftovers are yummy.