. Preheat Oven and Prepare Ingredients:

• Preheat your oven to 350°F (175°C).
• Peel and thinly slice the russet potatoes and chop the onion.

2. Brown the Beef:

• Heat 1 tbsp olive oil in a skillet over medium heat.
• Add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent. Drain any excess grease.
• Season the beef mixture with garlic powder, paprika, salt, and pepper.

3. Prepare the Casserole Layers:

• In a bowl, mix the condensed cream of mushroom soup and milk until smooth.
• Grease a 9×13 inch baking dish with the remaining olive oil.
• Layer half of the sliced potatoes in the dish.
• Top with half of the beef mixture, then pour half of the soup mixture over it.
• Sprinkle with 1 cup of shredded cheddar cheese.
• Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.

4. Bake the Casserole:

• Cover the dish with aluminum foil and bake for 1 hour.
• Uncover and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.

5. Garnish and Serve:

• Remove the casserole from the oven and let it rest for a few minutes.
• Garnish with chopped fresh parsley and serve hot.