1 lb ground beef

4 large potatoes, peeled and thinly sliced

1 onion, chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1/2 cup milk

1 1/2 cups shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it up as it cooks. Brown the meat and drain excess fat.
Add chopped onion and minced garlic to the skillet, sauté for 2-3 minutes until onion softens.
In a separate bowl, combine cream of mushroom soup and milk. Stir in the cooked beef mixture.
Grease a 9×13-inch baking dish. Layer half of the sliced potatoes at the bottom, season with salt and pepper.
Pour half of the beef and soup mixture over the potatoes. Add another layer of potatoes and top with the remaining beef mixture.
Cover with aluminum foil and bake for 45 minutes.
Remove foil, sprinkle shredded cheddar cheese on top, and bake uncovered for another 15-20 minutes until cheese is melted and potatoes are tender.

You can prepare this casserole up to a day in advance and store it in the fridge.

Try swapping the ground beef for turkey or chicken for a lighter version.

For a vegetarian option, substitute the meat with sautéed mushrooms, bell peppers, and black beans.