01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Heat a large skillet over medium heat. Add ground turkey and cook until browned, breaking up with a spoon, about 5 to 7 minutes. Drain excess fat if needed.
03 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and softened.
04 - Stir in frozen peas and carrots, corn kernels, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes to combine flavors.
05 - Pour in condensed cream of mushroom soup, sour cream, and milk. Mix until the sauce is smooth and well combined, heating until warmed through.
06 - Remove skillet from heat. Fold in half of the shredded cheddar cheese until melted.
07 - Spread the turkey and vegetable mixture evenly into the prepared baking dish.
08 - Place sweet potato tater tots in a single layer over the filling.
09 - Sprinkle the remaining shredded cheddar cheese over the tater tots.
10 - Bake uncovered for 35 to 40 minutes until tater tots are crisp and the casserole is bubbling.
11 - Let casserole stand for 5 minutes before serving.