I got this recipe from Pampered Chef. I usually leave off the potatoes, but the mustard adds a nice tang to this casserole.
1/2 c. onion, chopped
1 1/2 lb. lean ground beef
2 c. frozen corn, thawed
1 can condensed cheddar cheese soup
4 oz. (1 c) shredded cheddar cheese
1 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
4 c. shredded frozen potato nuggets
1. Preheat oven to 400. Spray a 9x9 baker with vegetable oil.
2. Cook ground beef and onion over medium heat until meat is no longer pink; drain well. Return to skillet. Add corn, soup, cheese, mustard, salt, and black pepper. Spoon beef mixture into pan. Top evenly with potato nuggets.
3. Bake 35-40 min or until hot and bubbly.
Yield: 9 servings