Tater Tot Casserole-  My daughters are 24 and nearly 20 and still ask for this when they come over for dinner.

1 1/2-2 lbs ground beef or venison: browned and crumbled  ( strain off grease when finished browning)
1/2 medium size onion sliced in rings ( so the picky eater can pull them out)
8 slices of Velvetta American Cheese ( unwrapped of course)
2 cans of Cream of Mushroom Soup ( can use Cream of Celery, Onion,etc)
1 1/2-2 soup cans of milk ( I just add the milk in the soup til the mixture is pourable)
1 bag of tater tots

Once the meat is browned and strained I put it in the bottom of a 9x13 pan, then I scatter the separated onion rings over the top.  Next place the cheese slices, you can fit 6 full size and then break the last 2 in half the fill in the sides..  Next pour the soup and milk mixture over the top of it all, then place your tater tots in some sense of order so they will brown properly.  I place mine in rows, it takes a few minutes but they are all brown and crunchy.  Don't just heap them on top.  Place in a 350 oven for approx. 45 minutes until bubbly and tater tots are golden brown.