Ingredients:
1 lb ground beef
4-5 medium potatoes, thinly sliced
1 small onion, chopped
2 cups shredded cheddar cheese
1 can cream of mushroom soup (10.5 oz)
1/2 cup milk
Directions:
Preheat the oven to 375°F (190°C).
Cook the ground beef in a skillet over medium heat until browned. Drain excess grease and set aside.
Slice the potatoes thinly, using a mandolin slicer if you have one.
Sauté the onions in the same skillet for about 3-5 minutes until soft.
Mix the casserole ingredients: In a large bowl, combine the cooked beef, sautéed onions, cream of mushroom soup, milk, and 1 1/2 cups shredded cheddar cheese.
Layer the casserole: In a greased 9×13-inch baking dish, layer half of the sliced potatoes, followed by half of the beef mixture. Repeat with the remaining potatoes and beef mixture.
Top with cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until potatoes are tender and the top is golden and bubbly.
Serve: Let the casserole rest for a few minutes before serving.