Preparation

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole.
• Heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink. Season with salt and pepper.
• If using onions or bell peppers, add them to the skillet and cook until softened. Drain any excess fat.
• Arrange a single layer of thinly sliced potatoes in the bottom of the prepared dish. Season lightly with salt and pepper.
• Spoon half the browned beef over the potatoes. Dollop or spread half the can of cream of mushroom soup across the meat. Sprinkle with about half of the shredded cheese.
• Repeat the layers: another layer of potato slices, the remaining beef, the rest of the soup, and finish with the remaining cheese.
• Cover the casserole tightly with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the potatoes are soft when pierced and the cheese is bubbly and golden.
• Let the casserole rest for 5–10 minutes before serving.