1-Getting this casserole just right: starts with simple steps that anyone can follow. Begin by preheating your oven to 350 degrees Fahrenheit for even cooking. Spray a 9×13 inch baking dish with non-stick cooking spray to keep everything from sticking, then gather your ingredients for layering.

2-First, brown and drain 2 pounds of lean ground beef in a skillet over medium heat until it’s no longer pink. This step builds the base flavor you’ll layer with the other elements. Next, thinly slice the small russet potatoes so they cook uniformly, which helps achieve that creamy texture everyone loves.

3-In a bowl, mix 2 cans of cream of mushroom soup with 1 ½ cups of whole milk and 1 ½ cups of shredded cheese, adding salt and pepper to taste for seasoning. Now, layer the ingredients in your prepared dish: start with half the potatoes, add the browned beef, pour on some of the soup mixture, and sprinkle cheese. Repeat the layers and top with the remaining cheese for a gooey finish.

4-Baking and Finishing Touches: Cover the dish with foil and bake at 350 degrees Fahrenheit for 1 hour, then uncover and bake for another 30 minutes until the potatoes are tender. Let it rest for 10 minutes before serving to allow the flavors to settle. The total prep time is about 10 minutes, with 1 hour and 30 minutes of cooking, making the whole process around 1 hour and 40 minutes.