Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish with nonstick spray.

Step 3

Heat a large nonstick skillet over medium-high heat.

Step 4

Add the ground beef and the onions to the hot skillet.

Step 5

Crumble the beef as it cooks and cook until the onions are soft and translucent and the beef is browned, about 5-7 minutes.

Step 6

Drain the grease from the pan.

Step 7

Reduce the heat to medium-low.

Step 8

Add the cream of mushroom soup and the milk to the skillet, stirring until all of the beef is coated in the soup mixture.

Step 9

Transfer the beef mixture to the prepared baking dish, spreading it out evenly.

Step 10

Into a large mixing bowl, add the melted butter, the salt, the pepper, the onion powder, and the garlic powder, whisking well.

Step 11

Add the hashbrowns to the butter mixture and stir well.

Step 12

Add 1 cup of the cheese blend to the bowl with the hashbrowns and stir well.

Step 13

Spoon the hashbrown mixture on top of the beef mixture in the baking dish.

Step 14

Bake until the hashbrowns start to brown on top, about 1 hour 15 minutes.

Step 15

Sprinkle the remaining cheese on top of the casserole and bake until the cheese is melted, about 5 minutes.

Step 16

Let the casserole rest for about 5 minutes.

Step 17

Serve.