You will also need: Cooking spray and a casserole baking dish (approximately 2-quart capacity, 10 x 8 inch)

Heat the oil in a large, deep non-stick skillet over medium-high heat.

Add the ground turkey, salt, pepper, and dried oregano. Stir to combine and arrange it in a single layer.

Cook for 3–5 minutes until browned and most of the liquid has cooked out. Stir occasionally and break up any large pieces with a wooden spoon or spatula.

Lower the heat to medium. Add the onions and cook for 2–3 minutes, stirring frequently.

Add the garlic and Worcestershire sauce. Stir well to combine and cook for 1 minute, stirring often.

Add the cream of chicken soup and chicken broth. Stir to combine, then mix in the defrosted vegetables.

Lower the heat to medium-low or low, cover, and simmer for 10 minutes to allow the flavors to develop. Adjust the heat as needed to maintain a gentle simmer and stir occasionally.

Taste the filling and add a pinch of salt if needed. Stir occasionally to release steam and let the mixture cool—it will thicken as it cools and better support the tater tots when baked.

Preheat the oven to 400°F. Lightly spray a 10 x 8 inch (2-quart) casserole dish with cooking spray.

Add half of the turkey mixture to the dish and sprinkle with ½ cup of the shredded cheese.

Add the remaining turkey mixture and sprinkle the remaining 1 cup of shredded cheese evenly over the top (do not stir).

Arrange the tater tots in a single layer on top without overlapping or pressing down.

Optional: Place the casserole dish on a large baking sheet in case it bubbles over while baking.

Bake for 35–40 minutes or until the tater tots are golden and crispy and the filling is bubbly.

Let the casserole rest for 15–20 minutes before serving to allow it to set.