• Preheat oven to 350°F.

For the potatoes

• Chop the potatoes and boil in salted water until soft. The smaller you cut them, the faster they'll cook.
• Drain potatoes and mash with milk and butter. Season to taste with salt and pepper.  
  
• If you’re using instant mashed potatoes, mix according to package directions.
• This part takes the longest. You’ll likely have the beef mixture waiting in the casserole dish before the potatoes are finished. That’s cool.

For the hamburger filling

• In a large skillet, on medium-high heat, brown ground beef with the onion. Add salt and pepper to taste. Drain excess fat if necessary.
• Add 2 tablespoons (season to taste) of the seasoning sauce(s) of your choice. See suggestions below.
  
• When the hamburger and onion are cooked; add peas and carrots, and creamed corn. Stir to combine then let simmer until heated through and bubbly.
  
• Spray a 9 x 13 pan or 3-quart casserole dish with non-stick cooking spray, pour the meat and vegetable mixture in bottom of the dish.
• Spread mashed potatoes evenly over the meat mixture and sprinkle the cheese over the top.
  
• Bake at 350°F degrees for 20 minutes.
• Switch oven setting to BROIL and heat the casserole until cheese on top is bubbly or lightly browned. Watch this as you don’t want burned cheese. It should only take 2 minutes, at most.
  
• Let this sit for about 5 minutes before serving.