1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. Layer half of the sliced potatoes in the bottom of your crock pot.
3. Sprinkle half of the chopped onions over the potatoes, followed by half of the cooked ground beef.
4. Repeat the layers with the remaining potatoes, onions, and ground beef.
5. In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until smooth.
6. Pour the soup mixture evenly over the layers in the crock pot.
7. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
8. In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and allow the cheese to melt.
9. For added flavor, mix in frozen peas or corn during the last hour of cooking.

I can’t help but smile when I make this recipe, recalling how Mama Lou would let us sneak a taste of the cheese before it went into the pot. She always believed that cooking was an act of love, and this dish embodies that philosophy.