Preheat your oven to 350°F (175°C).

Heat olive oil in a large skillet over medium heat. Add the chopped onion and ground beef. Cook until the beef is browned and the onion is translucent.

In a large mixing bowl, combine the cream of mushroom soup, milk, and your desired seasonings. Mix everything well until blended.

Grease a baking dish. Layer half of the potato slices at the bottom.

Spread half of the cooked meat mixture over the potato layer.

Pour half of the soup mixture over the meat.

Repeat the layering process with the remaining ingredients, finishing with a generous layer of shredded cheese on top.

Cover the dish with aluminum foil and bake for 45 minutes.

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

Let the casserole cool for a few minutes before serving.