Preheat the oven to 425 degrees Fahrenheit.

Add the frozen broccoli to a medium-sized pot and cover with water. Heat on high until the water is warm, and then turn the heat off.

• We used one frozen 16 wt oz bag of Nature's Promise Organic Broccoli Florets (USDA Organic. Excellent Source of Vitamin C. No GMOs. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Rub the olive oil onto the bottom of the casserole dish.

• We used 1 tsp of Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Add the tater tots to the casserole dish, and then place the casserole dish into the oven to bake for 20 minutes.

• We used 2 1/2 lbs or 1/2 of the bag of Giant's brand of Original Tater Bites Shredded Shaped Potatoes from the 5 lb bag.

Slice the onion and bell peppers into small pieces, and dice the tomatoes. Add the pieces to a large saute pan.

Slice the broccoli into bite-sized pieces and add the pieces to the saute pan with the onion, peppers, and tomatoes.

Then add 1 tbsp of olive oil and 1 tbsp of the chopped garlic on top of the vegetables. Heat on high to saute the vegetables for about 5 minutes. Stir occasionally.

• We used Giant’s brand of Chopped Garlic in Water from the 8 wt oz container.

After the tater tots bake for 20 minutes, remove from the oven. Flip the tater tots and add the sauteed vegetables to the casserole dish. Top with the shredded cheese, and place the casserole dish back into the oven to bake for about 10 minutes.

• We used 2 cups of Sargento's Off the Block Fine Cut Shredded Natural Reduced Fat Sharp Cheddar Cheese (Made with 2% Milk. No Added Growth Hormones. No Artificial Flavors. No Antibiotics).