Ham and Potato Casserole with Cheesy Toppa

Apply nonstick cooking spray to a 9×13 baking dish.
Saute the onion and ground beef in a big pan until the meat is done.
Cut each potato into pieces about ½” thick.
Arrange the potatoes in a single layer on the baking pan’s base.
Add a little of pepper and salt.
Spread about three quarters of the meat mixture equally over the potatoes and place on top.
On top, crumble over 1/3 of the shredded cheese.
Layer this process twice more.
The remaining cheese should be layered on top.
With salt and pepper to taste, mix the Cheddar cheese soup mix with the milk and evaporated milk in a dish.
Top the steak and potato mixture with the soup mix.
Place the baking pan in the oven and cover it securely with aluminum foil.
In a preheated oven, bake for one hour.
Take the foil off and bake the cheese for another 15 minutes to produce a golden crust.
Feel free to adjust the baking time according to the thickness of the potatoes. Hope you enjoy!