This is my fourth time making this dish, and I'm still going strong!.

Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the ground beef to the skillet and cook until browned. Season with salt and pepper.
In a large bowl, combine the cream of mushroom soup and milk. Stir in the shredded cheddar cheese.
Layer half of the sliced potatoes in a greased 9x13 inch baking dish.
Spread half of the ground beef mixture over the potatoes.
Pour half of the cheese sauce over the beef and potatoes.
Repeat the layers with the remaining potatoes, beef mixture, and cheese sauce.
Cover the dish with aluminum foil and bake for 1 hour.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the casserole rest for a few minutes before serving.
Variations & Tips
For a bit of a kick, you can add a teaspoon of chili powder or a pinch of cayenne pepper to the beef mixture. If you have picky eaters, consider adding some hidden veggies like finely chopped carrots or bell peppers. For a lighter version, use ground turkey instead of beef and substitute the cream of mushroom soup with a low-fat version. You can also top the casserole with crispy fried onions or breadcrumbs for added texture.
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