Tater Tot Casseroles Name: Bruce Jensky Base: Langley Air Force Base, Hampton, VA Recipe: With ground beef, sausage, cheese, and tater tots; this recipe makes this classic casserole a family-pleaser. Add a little Cayenne pepper and hot Italian sausage to give it a pleasant kick. Prep Time is 25 minutes, Bake Time is 45 minutes; and this recipe makes two casseroles of 6 serving each. One to eat immediately and one tp put in the freezer for later... INGREDIENTS: 3/4 pound bulk hot Italian sausage; 3/4 pound lean ground beef (90 percent lean); 1 small onion (chopped); 2 cans (10-3/4 ounce each) condensed cream of celery soup, undiluted; 2 cups frozen cut green bean (thawed); 1 can (15-1/4 ounce) whole kernel corn (drained); 2 cups shredded Colby-Monterrey Jack cheese (divided); 1/2 cup 2-percent milk; 1 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 to 1/2 teaspoon cayenne pepper; and 1 package (32 ounce) frozen tater tots... DIRECTIONS: Step 1: in a Dutch oven, cook the sausage, beef, and onion over medium heat until meat is no longer pink, and drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11x7-inch baking dishes. Top with the tater tots and sprinkle with the remaining cheese. Step 2: Cover and freeze one casserole for up to 3 months. But cover and bake the remaining casserole at 350 degrees F for 40 minutes. Uncover and bake for 5 to 10 minutes longer until bubbly. Serve and Enjoy! (SPECIAL NOTE: To use the frozen casserole; Thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes before baking. then cover and bake at 350 degrees for 50 minutes (remember, it just came of of the frig...). Uncover and bake 5 to 10 minutes longer, until bubbly. Then Serve and Enjoy this delicious recipe and relish the thought that it was pre-made and ready to go...)