Step 1: Preheat Oven and Prepare Ingredients

Start by preheating your oven to 350°F (175°C). This ensures your casserole cooks evenly. While the oven is heating, peel and thinly slice your potatoes. It’s important to slice them evenly so they cook through at the same time. Next, chop the onion.

Step 2: Brown the Beef

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and chopped onion to the pan. Cook until the beef is browned and the onions are translucent, about 6-8 minutes. Drain any excess fat from the pan.

Season the beef and onion mixture with 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste. These spices will infuse the meat with savory flavors.

Step 3: Prepare the Casserole Layers

In a separate mixing bowl, whisk together the condensed cream of mushroom soup and ¾ cup of milk until smooth. This mixture will add creaminess to the casserole without overwhelming the flavors.

In your greased 9×13 inch baking dish, start by laying down a layer of thinly sliced potatoes. Top this with half of the browned beef and onion mixture. Pour half of the soup mixture evenly over the top, then sprinkle with 1 cup of shredded cheddar cheese.

Repeat the process by layering the remaining potatoes, beef mixture, soup mixture, and the final cup of shredded cheddar cheese.

Step 4: Bake the Casserole

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour, allowing the potatoes to become tender and the flavors to meld together.

After the first hour, remove the foil and continue baking for an additional 30 minutes. This allows the top to become golden and bubbly while ensuring the potatoes are fully cooked through.

Step 5: Garnish and Serve

Once your casserole is done baking, remove it from the oven and let it sit for a few minutes to set. Garnish with chopped fresh parsley for a pop of color and freshness before serving.