Instructions
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Preheat the oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
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In a large skillet, cook the ground beef and onion until the beef is browned and fully cooked. Drain excess fat if needed.
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Layer the casserole:
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Place a layer of potato slices on the bottom of the dish. Sprinkle lightly with salt and pepper.
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Spread about ⅓ of the beef mixture evenly over the potatoes.
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Sprinkle with ⅓ of the shredded cheese.
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Repeat these layers two more times, ending with a generous layer of cheese on top.
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In a medium bowl, whisk together the cheddar cheese soup, evaporated milk, and regular milk. Add extra salt and pepper if desired.
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Pour the mixture evenly over the casserole.
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Cover tightly with aluminum foil and bake for 1 hour.
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Remove the foil and bake an additional 15 minutes, until the cheese topping is melted and golden.
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Tip: If your potato slices are thicker, you may need to extend the baking time.
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Let cool slightly before serving. Enjoy