Few things say “everyday Vintage Classic” quite like a tater tot casserole. So easy to create and adapt on your own, the kiddos will love the fun-looking tater tot topping, and everyone will love the back-home aroma as this oven dish warms your heart as well as your home.

Inspired by Mom on Timeout, I adapted and modified it a bit while presenting the recipe in the way that recipes were written in the 1950s.

You’ll need:

1 lb. lean ground beef
1/2 onion, finely chopped
2 cloves garlic , minced
1 Tbsp. Worcestershire sauce
Half of a 1-oz. packet of chili seasoning or taco seasoning (optional)
1 Picnic size can condensed cream of mushroom soup (that’s a 10¾ oz. can)
2 cups cheddar cheese, shredded
2 cups frozen tater tots
Salt and pepper to taste

Brown the ground beef in a large skillet over medium-high heat; drain. Add the onions; sauté for 4 to 5 minutes until translucent. Add garlic and cook for one minute, stirring frequently. Stir in Worcestershire sauce and the optional seasoning, and season with salt and pepper to taste.

Place ground beef mixture in a buttered 2-quart casserole dish and spread evenly. Top with a layer of the cream of mushroom soup; add a layer of the cheddar cheese. Top with a single layer of frozen tater tots.

Cover with foil; bake in a quick moderate oven (that’s 375° F) for 40 minutes. Remove foil; bake an additional 10-15 minutes or until tater tots are golden brown.

Enjoy! (But please don’t reach across the table. As someone to pass what you need. Manners!)