1 ½ lbs ground beef

4 large russet potatoes, peeled and thinly sliced

1 medium onion, chopped

2 cups shredded cheddar cheese

1 can (10.75 oz) condensed cream of mushroom soup

¾ cup milk

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
Cook Beef & Onions: In a skillet over medium heat, brown ground beef with chopped onion until the beef is no longer pink. Drain excess fat.
Season & Layer: Season the beef with salt, pepper, garlic powder, and paprika. Spread half in the baking dish. Layer half of the potatoes over the beef and sprinkle with 1 cup of cheese. Repeat with remaining beef and potatoes.
Prepare Sauce: In a small bowl, whisk condensed soup and milk until smooth. Pour over the casserole, ensuring it seeps into the layers.
Bake Covered: Cover with aluminum foil and bake for 1 hour.
Bake Uncovered: Remove foil, sprinkle remaining cheese, and bake uncovered for an additional 20-30 minutes until the cheese is bubbly and the potatoes are tender.
Rest & Serve: Let the casserole sit for 10 minutes before serving. Garnish with fresh parsley.

Add Veggies: Bell peppers, mushrooms, or spinach make great additions.

Cheese Variations: Try pepper jack or mozzarella for a twist.

Soup Swap: Cream of chicken or celery soup works well.

Make it Spicy: Add cayenne pepper or red pepper flakes.

Alternate Meats: Ground turkey or sausage can be used instead of beef.