Don't Skip Browning the Meat: Browning the ground beef and sautéing the onion before adding them to the slow cooker is crucial for deep, rich flavors and to drain excess fat.

Thoroughly Drain Grease: After browning your ground beef, ensure you drain all the excess grease to prevent an oily casserole.

Layering Matters: Place the tater tots on top in a single, even layer; do not mix them into the creamy base. This allows them to cook without becoming overly soggy.

Avoid Overcrowding: Use a 6-quart or larger slow cooker for this recipe to ensure even cooking and prevent a messy cleanup.

Resist Lifting the Lid: Every time you lift the slow cooker lid, you release accumulated heat, which significantly extends the cooking time.

Achieve Crispy Tater Tots: For extra crispness, remove the lid for the last 30 minutes of cooking, or transfer the slow cooker insert (if oven-safe) to a preheated oven at 375°F (190°C) for 10-15 minutes after crockpot cooking.

Adjust Seasoning: Taste the beef and soup mixture before adding it to the slow cooker to adjust salt, pepper, or other seasonings to your preference.

Don't Overcook: While slow cooking is forgiving, overcooking can make the bottom layer mushy. The casserole is done when the internal temperature reaches a safe level (160°F for ground beef) and the mixture is bubbly.

Freshly Shredded Cheese: Shredding your own cheese results in a creamier, more luxurious melt compared to pre-shredded cheese with anti-caking agents.