Preheat & Prep:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Cook the Beef:

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5–7 minutes). Drain excess grease if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic, Worcestershire sauce, salt, black pepper, and Italian seasoning. Cook for another minute, then remove from heat.

Prepare the Potatoes:

Wash, peel (if desired), and slice the potatoes into thin, even rounds. This ensures they cook evenly in the casserole.

Make the Sauce:

In a small bowl, mix the cream of mushroom soup with the milk to create a smooth sauce.

Assemble the Casserole:

Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish.

Spread half of the cooked beef mixture over the potatoes.

Pour half of the creamy soup mixture over the beef.

Repeat the layers with the remaining potatoes, beef, and soup mixture.

Add Toppings:

Dot the top with small pieces of butter, then sprinkle the shredded cheddar cheese evenly over the casserole. If you like a bit of color and smoky flavor, dust the top with paprika.

Bake:

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.

Serve & Enjoy:

Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley for a pop of color. Serve hot with a side of green beans or a simple salad.