Preheat your oven to 375°F. Spray your 9x13-inch baking dish with nonstick cooking spray to prevent sticking.

In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Break it up with a spoon as it cooks.

Add the diced onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes. Season with salt, pepper, and smoked paprika if you’re using it. Drain any excess grease and set the mixture aside.

In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. This mixture will give the casserole its creamy texture.

Start by spreading half of the sliced potatoes evenly across the bottom of the prepared baking dish. Sprinkle with a pinch of salt and pepper.

Spread half of the cooked ground beef mixture on top of the potatoes, followed by half of the creamy soup mixture.

Sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 10 minutes to let the cheese on top get golden and bubbly.

Once baked, let the casserole rest for 10 minutes before serving. This helps the layers set and makes it easier to scoop onto plates. Serve warm and enjoy!