### Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, brown the ground beef and chopped onion over medium heat. Drain any excess grease. Stir in the minced garlic and cook for another minute until fragrant.
3. In a separate large bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, sour cream, dried thyme, and black pepper until well combined and smooth.
4. Add the cooked ground beef and onion mixture to the soup mixture. Stir in 1 cup of the shredded cheddar cheese and the drained green beans. Mix gently until everything is evenly coated.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Arrange the frozen tater tots in a single layer over the top of the casserole mixture.
7. Bake for 30 minutes.
8. Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the tater tots.
9. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the tater tots are golden brown and crispy.
10. Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley if desired.
### Short Tips
* **Prep Ahead:** You can assemble this casserole the night before and refrigerate it. Just add an extra 10-15 minutes to the baking time if baking from cold.
* **Customizable Veggies:** Feel free to swap out the green beans for corn, peas, or a mixed vegetable blend. Just make sure they are well-drained.
* **Spice it Up:** For a little kick, add a pinch of red pepper flakes to the ground beef mixture.
* **Tater Tot Trick:** For extra crispy tater tots, you can lightly spray them with cooking spray before baking.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
