Prep time 5 min.

Cook time 50 min.


2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained

2 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained

2 cans (10.5 oz. each) condensed cream of mushroom soup

1 cup shredded cheddar cheese

2 tsp. Lea & Perrins® The Original Worcestershire Sauce

½ tsp. black pepper

1 1/2 lb. frozen Ore-Ida® Tater Tots®


  1. Preheat oven to 350°F.

  2. Combine all ingredients except potato nuggets in a 13x9-inch baking dish. Smooth top with a spatula and arrange frozen potato nuggets on top of vegetable mixture.

  3. Bake, uncovered, 50 to 55 minutes or until sauce is bubbly and potatoes are golden brown.

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