Preheat your oven to 200°C (400°F). Lightly grease your 9x13 inch baking dish and set aside.
In a large skillet, heat a tablespoon of oil over medium heat. Add chopped onions and diced carrots, cooking until the onions are translucent and the carrots are just tender, about 5 minutes. You’ll start to smell a sweet aroma as they cook.
In a large mixing bowl, combine the frozen mixed vegetables, cream of mushroom soup, shredded cheddar, and onion powder. Stir until everything is evenly coated and the cheese begins to melt into the mixture. Season with salt and pepper to taste.
Transfer the vegetable mixture into the prepared baking dish, spreading it out evenly with a spoon or spatula. This creates a flavorful base for your casserole.
Pour the mixture over the vegetables, smoothing the top so it’s level and ready for the tots. The sauce should look creamy and inviting.
Arrange the frozen tater tots in a single layer over the sauce, pressing them gently into the mixture so they stick slightly. Cover the surface evenly for a uniform crispy top.
In a small bowl, toss the panko bread crumbs with melted butter and a pinch of paprika for extra flavor. Sprinkle this mixture evenly over the tots for a crunchy topping.
Bake the casserole uncovered in the preheated oven for 25-30 minutes, until the tots are golden brown and crispy around the edges, and the filling is bubbling at the sides. You’ll smell melted cheese and baked tots filling your kitchen.
If you want extra crispiness, broil the casserole on high for 2-3 minutes, watching carefully to avoid burning. The tots should be crisp and browned beautifully.
Remove from the oven and let rest for about 5 minutes. This helps the casserole set and makes serving easier. Garnish with chopped fresh herbs if desired, then scoop generous portions and enjoy this cozy, satisfying dish.
