The first step is to preheat your oven to 350 degrees.

Dice the onion into small pieces. We don’t want large onion pieces in this recipe but we do want the flavor.

Peel and mince the garlic. Tip: We keep minced garlic in the refrigerator.

Next, we need to cook the ground beef. Add the ground beef and onion to a skillet and saute over medium-high heat until it is browned. Be careful not to overcook the meat because it will also be cooked in the oven in a later step. Drain the excess fat and liquid. Add back to the pan.

Add garlic to the pan with the ground beef and cook it for 1 minute. Turn off the heat and remove the pan from the heat.

Prepare the potatoes by washing and drying them. Then thinly slice the potatoes in even slices as thin as possible. We love to use a mandoline slicer for this step. 

Prepare the mushrooms next. Wash and dry your mushrooms. Slice the mushrooms into thick slices.

Step six: In a medium mixing bowl, combine the mushroom soup, milk, and mushrooms and salt and pepper to taste.

Alternate layers of the ground beef mixture, potatoes and soup mixture in the pan. (Note to not add the cheese at this step.)

Cover the pan with aluminum foil and bake the mixture in the oven for 1 to ½ hours until the potatoes are tender.

Remove the foil and sprinkle the cheese over the top of the casserole.

Return the pan, uncovered, to the oven and make until the cheese is melted and bubbly.