Instructions:
1. Preheat your oven to 350°F. Lightly grease a 3-quart baking dish with nonstick spray. Arrange half of the tater tots in an even layer on the bottom. Bake for 12 minutes, then press down with a glass to create an even layer.
2. In a mixing bowl, combine the cream of mushroom soup, peas and carrots, milk, 1/2 cup of the cheese, and half of the Worcestershire sauce until well mixed.
3. While the tater tots bake, brown the ground beef and diced onion in a large skillet over medium-high heat, breaking the meat into small pieces until fully cooked, about 5 minutes. Drain excess fat. Stir in the remaining Worcestershire sauce, Mrs. Dash seasoning, pepper, and salt.
4. Evenly spread the beef mixture over the tater tots layer in the baking dish.
5. Pour the soup mixture evenly over the beef layer.
6. Top the casserole with the remaining tater tots.
7. Bake for 30 minutes. Sprinkle the remaining 1 cup of shredded cheese over the top and bake for an additional 5 to 10 minutes until the cheese is melted and the tater tots are golden brown.
8. Garnish with diced scallions before serving.
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