Wash and peel the potatoes carefully. Slice them into thin rounds using a sharp knife. Thin slices cook faster and become soft inside the casserole. Set the potato slices aside while you prepare the beef mixture.

Cook the Ground Beef

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft. Add garlic and stir for one minute. Now add ground beef and cook until brown. Drain extra grease carefully.

Sprinkle salt, black pepper, paprika, and Italian seasoning over the cooked beef. Stir well so every bite gets flavor. The seasoning makes this Ground Beef and Potatoes Casserole Recipe rich and comforting.

Take a mixing bowl and add cream of mushroom soup and milk. Mix until smooth and creamy. This sauce keeps the casserole moist while baking and gives the potatoes a soft texture.

Rub butter inside the baking dish. This prevents sticking and helps the casserole bake evenly. A greased dish also makes serving much easier later.

Place half the sliced potatoes in the baking dish. Spread them evenly across the bottom. Try not to overlap too much so every slice cooks properly.

Spread half of the cooked beef mixture over the potatoes. Pour some creamy sauce on top. Sprinkle one cup shredded cheddar cheese evenly across the layer.

Add the remaining potatoes over the cheese layer. Top with the rest of the beef mixture. Pour the remaining sauce across the casserole evenly for extra creaminess.

Sprinkle the remaining cheddar cheese over the top. The cheese becomes golden and bubbly while baking. This is my favorite part of the whole recipe.

Cover the baking dish with foil. Bake at 375 degrees Fahrenheit for 40 minutes. Remove the foil and bake another 15 minutes until golden brown and bubbly.

Take the casserole out of the oven carefully. Let it rest for 10 minutes before serving. This helps the layers settle and makes slicing easier.

Sprinkle fresh parsley on top before serving. Serve warm with salad or bread. Everyone usually asks for seconds when I make this meal.