I call this ‘Amish Grandma’s Secret’ because everyone thinks I have an Amish grandma after tasting it!

Preheat your oven to 350°F (175°C).

In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain any excess fat.

In a mixing bowl, combine the cream of mushroom soup and milk. Stir until smooth.

Layer half of the sliced potatoes in a greased 9×13-inch baking dish.

Spread half of the beef mixture over the potatoes, then pour half of the soup mixture on top.

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

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a lighter version, you can use ground turkey instead of beef and substitute the cream of mushroom soup with a low-fat version. If you have picky eaters, consider adding a layer of steamed broccoli or carrots for extra nutrition. For a bit of a kick, sprinkle some crushed red pepper flakes or add a dash of Worcestershire sauce to the beef mixture. You can also top the casserole with some crispy fried onions for added texture and flavor.