Potato Top Casserole

Sauté the diced onion and garlic with the ground beef. Season with garlic powder, onion powder, salt, and pepper. Drain any excess grease. Stir in 1 can of cream of mushroom soup. Transfer this mixture to a 9x13 baking dish and top with 8 oz of shredded cheddar cheese. Cut 3-4 russet or Yukon gold potatoes into desired shapes (like cubes or slices) and blot them dry. Toss the potatoes with oil, seasoned salt, and Italian seasoning. Air fry the seasoned potatoes at 375°F for 20 minutes until crispy. Arrange the air-fried potatoes on top of the casserole in the baking dish. Bake the entire casserole at 350°F for an additional 5-10 minutes, or until heated through and cheese is bubbly.