After boiling your potatoes, drain them and mash them with the stick of butter. Add the sour cream, mix well, and season with salt and pepper to taste.

While your potatoes are cooking, in a soup pot, brown your ground beef, seasoned with garlic salt to taste as it browns. When it's almost done, add the chopped onion and cook until fully browned. Turn off the burner to allow it to cool some while you drain out all the grease.

In the same pot you used to brown the ground beef, mix the ground beef with both cans of soup, mix well, then stir in your canned veggies until well encorporated.

Preheat your oven to 350°F. While it preheats, layer the beef mixture evenly between 2 13"x 9" casserole dishes.

Slice the Velveeta into 12 slices
(LIFE HACK: use a small piece of parchment paper on your knife to avoid it sticking to the blade!) and place 6 slices on top of each dish of the beef mixture, covering as much surface area as possible. No, it won't be edge-to-edge, but Velveeta is very melty so that's all good! 😉

Now layer half of the mashed tater goodness on top of the Velveeta and beef mixture. Use a spoon to spread it out, but don't spread the layer too thin. You don't want to rob yourself of mashed potatoes deliciousness in your bowl / on your plate! 🤣

Carefully load both casserole dishes into the oven. Bake for approximately 45 minutes or until bubbly and/or lightly golden brown.

Serve it up and enjoy!!! 😁