Meatball Tater Tot Casserole

It is different! I thought my husband was crazy when he told me about this dish that my best friend makes and made while he was there visiting a few months ago (Deanna, let me know if I need to add anything else, just email me or on facebook, love ya hunny!). I thought to myself "what a strange combination of ingredients." But, he raved about it and told me what was in it so I concocted what I thought it would taste like with what he told me was in it, and it was very good. So, I am going to share it here. It is just a fast and easy idea for a dinner; serve it with some bread and salad and makes a great meal. I call this meal "the I do not feel like cooking" meal. It is just that easy!

Meatball Tater Tot Casserole
(a recreation of a friend's dish based on what hubby told me was in it)

Tater Tots (enough to cover the bottom of a 13x9 casserole dish)
frozen meatballs (about 20)
1 can cream of mushroom soup or cream of celery soup
1 cup sour cream
1 tsp black pepper
1 tsp granulated garlic
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray 13x9 inch casserole pan with cooking spray. Pour frozen tater tots into casserole dish (enough to cover the bottom with none on top of each other). Mix together the cream of mushroom or celery soup, sour cream, pepper, and garlic; add frozen meatballs and stir to coat meatballs. Pour this into the casserole dish on top of tater tots. Top with shredded cheese. Bake 40 minutes. Let stand about 5 minutes. Serve and enjoy!

Tips:
- I used cream of celery soup because I am allergic to mushroooms and it was good even though the original recipe calls for cream of mushroom.
- I think it would be nice and colorful to garnish with chopped green onions after baking (I didn't think of it until after we ate the meal)
- My husband thought that next time we try it, to add some crumbled bacon.