- Preheat the Oven:
- Set your oven to four hundred degrees and let it come up to temperature while you prepare everything else. This ensures even cooking.
- Mix the Soup Base:
- In a large mixing bowl whisk together the cream of mushroom soup and whole milk until the mixture is totally smooth with no lumps. You want this as silky as possible so it coats every green bean.
- Season the Mixture:
- Add the salt black pepper garlic powder and onion powder to the soup mix. Whisk again so all the seasonings are thoroughly distributed.
- Add Beans and Onions:
- Fold the drained green beans and the Frenchs fried onions into the soup mixture. Keep folding until every green bean looks coated with the creamy base.
- Assemble the Casserole:
- Spray or grease a nine by thirteen inch baking dish. Pour the entire green bean mixture in and spread it in an even layer with a spatula making sure to get all the way to the corners.
- Add the Cheese:
- Sprinkle your shredded mozzarella and cheddar cheese blend right over the green bean layer making sure it is evenly covered from edge to edge.
- Top with Tater Tots:
- Line up your frozen tater tots in neat rows over the cheese layer making a single uniform layer that covers the whole dish.
- Bake the Casserole:
- Carefully place the dish in your preheated oven and let it bake for thirty five to forty minutes. The tater tots should turn crisp and golden and the casserole should bubble around the edges.
- Rest and Serve:
- Let the casserole rest for a few minutes out of the oven before scooping and serving. This helps everything set and makes serving cleaner.
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