Instructions
Cook the Meat
In a large skillet, cook ground beef with diced onion until browned.
Drain excess fat, season with salt, pepper, garlic powder, and paprika.
Prep the Sauce
In a bowl, whisk together cream of mushroom soup and milk until smooth.
Layer the Casserole
Grease a 9×13-inch baking dish with butter.
Layer half of the potato slices on the bottom.
Add half of the ground beef mixture.
Pour half of the soup mixture on top.
Sprinkle with cheese.
Repeat the layers with the remaining ingredients.
Bake
Cover with foil and bake at 375°F (190°C) for 45 minutes.
Remove foil and bake for another 15 minutes, until the potatoes are tender and the cheese is golden.
Serve
Let the casserole rest for 10 minutes before slicing.
Garnish with fresh parsley if desired.
Serving Suggestions
Pair with a crisp green salad or roasted vegetables.
Serve with warm dinner rolls or crusty bread.
Great with a side of pickles or coleslaw for contrast.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F or in the microwave until warmed through.
Can be frozen for up to 2 months (wrap tightly in foil).
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