Ingredient

• 3/4 pound bulk hot Italian sausage
• 3/4 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted
• 2 cups frozen cut green beans, thawed
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 1/2 cup 2% milk
• 1 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 package (32 ounces) frozen Tater Tots

1. In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining 1 cup cheese.
2. Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
4. Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer.