4-6 potatoes
1 sm. onion, sliced
1 lb. hamburger
2 beef bouillon cubes
1 1/4 c. boiling water
butter, salt
1 can cream of mushroom soup
1 sm. can evaporated milk
Sm. box Velveeta cheese

Slice and cook potatoes with some butter, onion and salt to taste. Fry hamburger until brown. Dissolve beef cubes in water and pour over hamburger. Let cook a few minutes until liquid evaporates.

In a saucepan add evaporated milk to soup and heat. Add cheese cut in chunks, and stir until melted.

Drain water off of potatoes. In a 2 quart casserole dish place alternating layers of potatoes, hamburger and soup mixture. Keep making layers until all is used up. Bake at 350 degrees for 10-15 minutes.