Tatertot Casserole

If anyone else is like me, they like to cook a lot of food at once, and enjoy dinner from the freezer all month long! I also love freezing leftovers in Tupperware in lunch size servings for the hubby to take to work. This recipe is not only oh so good, but it works perfectly for freezing to cook later or freezing leftovers (if there's any left!)
There are so many variations out there, but this is my family's favorite version:
You will need:
1 lb. ground breakfast sausage (Can also use hamburger)
1 can or small frozen bag of corn (not cream corn, just corn)
2 cans cream of chicken soup (or 1 family size can)
1 Cup of milk
2 cups grated cheddar cheese (or how ever much you prefer)
1/2 of an average size bag of tater tots (or enough to cover the casserole)
Directions:
Brown and crumble sausage as you usually would. Drain fat. Spread sausage as first layer in the bottom of your casserole dish. In a medium bowl, mix cream of chicken soup and milk. Pour half over the sausage in the casserole dish. Next add a layer of corn. Layer the last half of the soup mixture over the corn layer. Spread generously with grated cheese to cover. Lastly, arrange tater tots over the top to completely cover the casserole. Bake at 375 for 50-60 minutes. If tater tots are not crispy, return to oven and bake until crispy.
I do not have pictures right now, but I am making this dish on Saturday and will make sure to take pictures then. Until then, enjoy!
NOTE: 1 of my 3 kiddos will only eat this with ketchup (like any other dish for him!). You can also try adding a layer of diced tomatoes or ?? Be creative!