Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the beef mixture: In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess grease. Stir in garlic, salt, pepper, paprika, and Italian seasoning. Remove from heat.
Prepare the sauce: In a bowl, whisk together cream of mushroom soup, milk, and 1 cup of cheddar cheese until smooth.
Assemble the casserole:
Layer half the sliced potatoes on the bottom of the baking dish.
Spoon half of the beef mixture over the potatoes.
Pour half of the cheese sauce evenly over the beef.
Repeat layers with remaining potatoes, beef, and sauce.
Sprinkle the top with the remaining 1 cup of cheese.
Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake another 20–25 minutes, or until the potatoes are tender and the top is bubbly and golden.
Serve: Let cool for a few minutes before serving. Garnish with chopped parsley or green onions for a fresh touch.
🍽️ Tips & Variations
Add a pinch of crushed red pepper flakes for a little kick.
Substitute ground turkey or sausage for the beef if desired.
For extra richness, mix in a few tablespoons of sour cream to the sauce.
You can also top with crispy fried onions or crumbled bacon before serving!
💛 Serving Idea
Pair this casserole with a green salad or steamed veggies for a balanced, satisfying meal — it’s comfort food at its best!
Would you like me to share a slow cooker version of this casserole too? It’s perfect for busy days and turns out super creamy!
