Preheat your oven to 375F and move the rack to the top third of the oven.
Add the beef and onion to a skillet and cook, stirring occasionally and breaking the beef up with your spoon, until it's browned and the onions have softened (about 7-8 minutes). If there's a lot of excess fat, spoon most of it out.
Add the garlic, Worcestershire sauce, and Italian seasoning to the skillet and cook for about a minute.
Reduce the heat to medium and stir in the sour cream, mushroom soup, corn, and about a 1/2 cup of the cheddar. Stir well and let it heat through for a minute or two.
Transfer the skillet mixture to a 9x13 casserole dish and smooth in an even layer. Optional: if you have a large oven-safe skillet, feel free to make the casserole entirely in the skillet.
Sprinkle the casserole with the rest of the cheese, and then top it with the tater tots.
Bake, uncovered, for 45 minutes or until the tater tots are nicely browned and the cheese is hot and bubbly. Serve with chopped scallions and extra salt & pepper if needed.
Tater tot package sizes vary, so anything in the 32 oz. ballpark will work (you may use a bit less depending how you space/arrange them in your baking dish).
Some of the ingredients in this dish can be quite salty, so use low-sodium options wherever possible if sensitive to salt.
Serves 6-8 depending on how much people eat.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.