Instructions:
1. Preheat oven to 350°F.
2. In a skillet, brown the ground beef with diced onions, 1/2 tsp salt, and 1/4 tsp pepper until the meat is no longer pink. Drain the grease and set aside.
3. In a bowl, whisk together the cream of chicken soup, evaporated milk, milk, 1 tsp salt, 1/4 tsp pepper, and onion powder. Set aside.
4. Grease a 9×13″ baking dish. Layer 1/3 of the peeled and sliced potatoes, 1/3 of the ground beef mixture, and 1 cup of shredded cheddar cheese.
Sprinkle with a bit of salt and pepper. Repeat the layers two more times.
5. Pour the milk mixture evenly over the top.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Check the potatoes to ensure they are tender. If tender, uncover the dish and sprinkle the remaining shredded cheese on top.
8. Bake for an additional 5 minutes, or until the cheese melts.
9. Remove from the oven and let the casserole sit for 15 minutes to thicken before serving.
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