Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned. Season with salt and pepper to taste.
In a mixing bowl, combine the cream of mushroom soup and milk. Stir until smooth.
In a greased rectangular baking dish, layer half of the sliced potatoes.
Spread half of the beef and onion mixture over the potatoes.
Pour half of the soup mixture over the beef layer.
Sprinkle 1 cup of cheddar cheese over the top.
Repeat the layers with the remaining potatoes, beef mixture, soup, and cheese.
Top with breadcrumbs for a crispy finish.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
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Let the casserole cool for a few minutes before serving.
Variations & Tips
For a healthier version, try using ground turkey instead of beef. You can also substitute sweet potatoes for a slightly different flavor. If you’re a fan of spice, add some chopped jalapeños or a dash of cayenne pepper to the beef mixture. To make it vegetarian, omit the beef and add mushrooms and bell peppers for a hearty vegetable casserole. Remember, you can always adjust the cheese to your liking—mix in some mozzarella or gouda for a richer taste.
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