Meat and Potato Casserole

1. Prep and Preheat:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch or similar baking dish with butter or oil.

2. Cook the Meat Layer:

In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain off any excess grease.
Season the mixture with garlic powder, salt, and pepper. Set aside.

3. Prepare the Cream Sauce:

In a medium bowl, whisk together the cream of mushroom soup and milk until you have a smooth, pourable sauce.

4. Assemble the Casserole:

First Layer: Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish.
Second Layer: Spread half of the cooked ground beef mixture over the potatoes.
Third Layer: Pour half of the cream sauce evenly over the beef.
Repeat: Repeat the layers with the remaining potatoes, beef, and cream sauce.
Final Topping: Sprinkle the shredded cheddar cheese evenly over the top. For a golden finish, dust with paprika.

5. Bake to Perfection:

Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking, uncovered, for another 15-20 minutes, or until the potatoes are fork-tender and the top is bubbly and golden brown.

6. Serve:

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set for easier serving.

Potato Prep: For even cooking, try to slice the potatoes to a uniform thickness, about ¼-inch thick. A mandoline slicer works perfectly for this.
Make it Cheesier: Feel free to add more cheese between the layers for an extra indulgent casserole.
Add Veggies: Incorporate a layer of frozen mixed vegetables (like peas and carrots) between the meat and potatoes for a nutritional boost.
Crispy Topping: For a crunchy texture, mix ¼ cup of breadcrumbs or crushed crackers with the shredded cheese before sprinkling it on top.
Alternative Proteins: Ground turkey, chicken, or pork sausage can be used in place of the ground beef.