Preheat Oven and Prepare Ingredients:

• Preheat oven to 350°F (175°C).

• Peel and thinly slice the russet potatoes. Chop the onion.

Brown the Beef:

• Heat 1 tablespoon of olive oil in a skillet over medium heat.

• Add ground beef and chopped onion. Cook until beef is browned and onion is translucent. Drain excess grease.

• Season with garlic powder, paprika, salt, and pepper.

Prepare the Casserole Layering:

• In a bowl, whisk together cream of mushroom soup and milk until smooth.

• In a greased 9×13-inch baking dish, layer half of the sliced potatoes.

• Top with half the beef mixture and half the soup mixture.

• Sprinkle 1 cup of shredded cheddar cheese over the top.

• Repeat layers with remaining potatoes, beef, soup mixture, and cheese.

Bake the Casserole:

• Cover dish with aluminum foil and bake for 1 hour.

• Uncover and bake for an additional 30 minutes, until potatoes are tender and top is golden and bubbly.

Garnish and Serve:

• Let rest a few minutes before serving.

• Garnish with freshly chopped parsley.