Preheat your oven to 375°F. Grease your baking dish lightly with butter or oil to prevent sticking.

Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it into small pieces while cooking.

Stir in chopped onion, salt, pepper, paprika, garlic powder and onion powder. Cook until onion softens and smells fragrant.

Wash potatoes well and slice them thin. Thin slices help them cook evenly and become soft and tender inside.

Place half of the sliced potatoes in the baking dish. Spread them evenly so the whole bottom is fully covered.

Add the cooked beef mixture on top of the potatoes. Spread it out smoothly so each bite gets tasty meat.

Mix cream of mushroom soup and milk in a bowl. Stir until the sauce looks smooth and fully blended.

Pour the creamy soup mixture over the beef layer. Make sure it spreads into corners and coats everything well.

Place the rest of the sliced potatoes on top. Try to keep layers even so the casserole bakes and cooks evenly.

Sprinkle cheddar cheese over the top and add small butter pieces. This makes the top golden, rich and extra creamy.

Cover the dish with foil and bake for 30 minutes. Remove foil and bake 15 minutes more until potatoes are tender.

Let the casserole rest for ten minutes before serving. This helps it set and keeps slices neat and beautiful when plated.