Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook 1 pound of ground beef and 1 diced onion in a skillet over medium heat for 5-7 minutes. Drain fat, then stir in 2 cloves of minced garlic, 1 teaspoon of salt, and 1 teaspoon of paprika. Cook for another 2-3 minutes.

In a mixing bowl, combine one can of cream of mushroom soup with ½ cup of milk and whisk until smooth.

Layer half of the sliced potatoes in the baking dish, followed by half of the beef mixture and half of the cheddar cheese. Repeat the layers.

Pour the creamy mushroom sauce over the top of the casserole.

Cover with aluminum foil and bake for 60 minutes until the potatoes are tender.

Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.

Let the casserole rest for about 5 minutes before serving.