Peel and thinly slice the 4 medium potatoes. Also, chop the 1 medium onion and set everything aside to prepare for cooking.

Place a large skillet over medium-high heat. Add the 1 pound of ground beef and break it up, cooking it until nicely browned, about 5-7 minutes.

Carefully tilt the skillet to drain off any excess fat that has accumulated from the browned beef. This helps keep the casserole from becoming greasy.

Reduce the heat to medium and add the chopped onion to the skillet. Cook while stirring occasionally for about 5-7 minutes, or until the onion softens and becomes translucent.

Stir in the 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder into the skillet. Cook everything for another minute until the spices become fragrant.

In a medium bowl, whisk together the 1 can of condensed cream of mushroom soup and ½ cup milk until the mixture is smooth and lump-free.

Add the thinly sliced potatoes directly into the skillet with the beef and onion mixture. Stir everything together until well combined.

Pour the creamy soup and milk mixture over the contents of the skillet. Stir gently but thoroughly, ensuring that all ingredients are evenly coated.

Stir in 1 cup of the shredded cheddar cheese into the casserole mixture for that cheesy goodness we all love.

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 or 9x9-inch baking dish to prevent sticking.

Carefully transfer the entire mixture from the skillet into the prepared baking dish. Spread it out evenly for even cooking.

Evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole for a delightful cheesy crust.

Drizzle 1 tablespoon of melted butter over the cheese layer, and sprinkle with ½ teaspoon paprika for a pop of color and extra flavor if desired.

Cover the baking dish tightly with aluminum foil and place it in your preheated oven. Bake for 30 minutes to let the flavors meld together.

After 30 minutes, carefully remove the foil. Return the uncovered casserole to the oven and continue baking for another 20-30 minutes, until the top is golden brown.

The casserole is ready when the potatoes are fork-tender, the sauce is thick and bubbly, and the cheese topping is beautifully caramelized.

Once baked, remove the casserole from the oven. Let it rest for about 10-15 minutes before serving to allow the flavors to settle.