Ingredients:
1 1/2 pounds of 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
3/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with olive oil.
Brown ground beef and onion in a skillet, then season with salt, pepper, garlic powder, and paprika. Layer half in the baking dish.
Add a layer of potato slices and half the cheese. Repeat with remaining beef, potatoes, and another layer of cheese.
Mix condensed soup and milk; pour over casserole.
Cover with foil and bake for 1 hour. Uncover, add remaining cheese, and bake until bubbly and potatoes are tender.
Let stand for 10 minutes before serving. Garnish with parsley.