Delicious! Nine years later and people still love it! I always get asked to bring it to gatherings.

Directions
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
3. Grease a 9×13 inch baking dish with butter. Layer the bottom with half of the thinly sliced potatoes.
4. Spread the browned beef and onion mixture evenly over the potatoes.
5. In a small bowl, mix together the cream of mushroom soup, milk, salt, and pepper. Pour half of this mixture over the beef and potatoes.
6. Sprinkle 1 cup of shredded cheddar cheese over the top.
7. Layer the remaining potatoes over the cheese, then pour the remaining soup mixture over the top.
8. Cover the dish with foil and bake in the preheated oven for 30 minutes.
9. Remove the foil, sprinkle the remaining 1 cup of cheese on top, and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
10. Let the casserole cool for a few minutes before serving to allow the layers to set.
Variations & Tips

For a bit of added flavor, you might mix in some garlic powder or paprika with the beef. If you’re not a fan of mushroom soup, cream of chicken can be a good substitute. For a twist, try adding a layer of green beans or peas between the beef and potatoes for some extra veggies. Lastly, for a slightly crispier top, consider adding some bread crumbs mixed with melted butter during the last baking phase.