Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C).
• In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.
• Add ground beef and cook until browned, approximately 7-10 minutes. Drain excess fat.
• In a mixing bowl, whisk together cream of mushroom soup, cream of celery soup, milk, salt, and black pepper until combined.
• Grease a 9x13-inch baking dish, and layer half of the sliced potatoes evenly across the bottom.
• Spread half of the cooked ground beef mixture over the layer of potatoes.
• Pour half of the creamy soup mixture over the beef.
• Layer the remaining sliced potatoes, followed by the rest of the ground beef. Pour the remaining soup mixture on top.
• Cover the dish with aluminum foil and bake for 1 hour.
• Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15-20 minutes.
• Let the casserole cool for a few minutes before serving.