**Directions**
1. **Preheat the Oven:**
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a light coat of olive oil or non-stick spray.
2. **Cook the Beef:**
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Season with salt, pepper, and paprika. Drain excess grease if necessary.
3. **Prepare the Sauce:**
In a small mixing bowl, combine the cream of mushroom soup and milk. Whisk until smooth.
4. **Assemble the Casserole:**
Layer half of the sliced potatoes in the prepared casserole dish. Spread half of the cooked ground beef over the potatoes. Pour half of the soup mixture on top, spreading it evenly. Repeat the layers with the remaining potatoes, beef, and soup mixture.
5. **Add the Cheese:**
Sprinkle the shredded cheddar cheese over the top layer. Cover the dish with aluminum foil to retain moisture while baking.
I love to make large quantities of this and use it all summer long.
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