1-First, brown the 2 pounds of lean ground beef in a skillet over medium heat, then drain it and set it aside. This helps remove excess fat and keeps the casserole from becoming greasy.

2-Next, peel and thinly slice the 5 small russet potatoes, which will form the base layers.

3-In a separate bowl, mix the 2 cans of cream of mushroom soup with 1 ½ cups of whole milk, plus salt and pepper to taste. This creates a creamy sauce that ties everything together.

4-Spray a 9×13 baking dish with non-stick cooking spray to prevent sticking.

5-Layer the sliced potatoes at the bottom of the dish.

6-Add the browned ground beef on top.

7-Pour some of the soup mixture over the layers.

8-Sprinkle shredded cheese on top, then repeat the layers and finish with the remaining cheese.

9-Cover the dish with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes until the potatoes are fork tender.

10-Let it rest for 10 minutes before serving to allow the flavors to set.