Ingredients:
1½ pounds ground beef (or ground turkey)
1 medium onion, diced
3 cloves garlic, finely minced
Salt, pepper, and paprika, to taste
1 can cream of mushroom soup
1 cup milk
5–6 medium russet potatoes, thinly sliced
2 cups shredded cheddar cheese, divided
Olive oil or butter, for greasing the dish
Instructions:
Preheat the oven to 350°F.
Lightly grease a 9x13-inch baking dish with olive oil or butter.
In a skillet over medium heat, cook the ground beef (or turkey) with the onion until browned and fully cooked. Add the garlic and cook for another 30 seconds. Season with salt, pepper, and paprika.
In a separate bowl, whisk together the cream of mushroom soup, milk, salt, and pepper.
Arrange half of the sliced potatoes evenly in the bottom of the prepared baking dish.
Spread the cooked meat mixture over the potatoes.
Pour half of the soup mixture on top and sprinkle with 1 cup of the shredded cheddar cheese.
Repeat the layers using the remaining potatoes, remaining soup mixture, and the final cup of cheddar cheese.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the casserole is bubbly and lightly golden.
Allow to cool slightly before serving.
Tip: This casserole can be made ahead of time and tastes even better as leftovers!