Preheat your oven to 200°C (400°F). While the oven heats, prepare a 9x13 inch (23x33 cm) baking dish by lightly greasing it with cooking spray or butter to prevent sticking.

In a large skillet or Dutch oven, add the ground beef. Cook over medium-high heat, breaking it apart with a spoon, until it is browned and no pink remains. This should take approximately 8-10 minutes.

Add the chopped yellow onion to the skillet with the browned ground beef. Cook for another 5-7 minutes, stirring occasionally, until the onion has softened and become translucent.

Stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic.

Add the two cans of condensed cream of mushroom soup, 120ml (1/2 cup) of milk, and 1 tablespoon (15ml) of Worcestershire sauce to the skillet. Stir everything together until well combined and the mixture is creamy.

Season the beef mixture with 1 teaspoon (5g) of salt and 1/2 teaspoon (2g) of black pepper. Stir well to distribute the seasonings evenly throughout the filling.

Pour the ground beef mixture evenly into the prepared baking dish. Spread it out with the back of a spoon to create a uniform layer.

Arrange the frozen tater tots in a single layer over the top of the ground beef mixture. You can place them side-by-side or slightly overlapping to ensure even coverage.

Sprinkle the 200g (2 cups) of shredded cheddar cheese evenly over the tater tots. Make sure to cover most of the tots for a cheesy, golden topping.

Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.

Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.