In a large bowl, stir together soup, evaporated milk, garlic, and seasonings.
Add the chopped onion and mixed vegetables.
Add cooled beef and mix gently.
Add tater tots and mix again.
Transfer tater tot mixture to a large (gallon) freezer bag.
Place the shredded cheese in a medium freezer bag.
Remove the excess air from both bags, seal, and staple together above the fold.
Freeze.
Crockpot cooking instructions:
Thaw.
Dump the contents of the large bag into the slow cooker.*
Cook on high for 3-4 hours or 6 hours on low.
Top with cheese near the end of cooking.
Serve.
Oven cooking instructions:
Thaw.
Place contents of the large bag in a 9x13 casserole dish. Top with cheese. Bake at 400° for 30 minutes.
Serve.
Notes
*This casserole tends to stick to the sides of the slow cooker making it hard to clean afterwards, so I suggest using Crock-Pot liners. They are food safe and can be thrown out after use making clean-up a breeze!