Preheat your oven to 350°F (175°C). Prepare your ingredients while the oven warms up.

In a large skillet over medium heat, add the ground beef and cook for 7–10 minutes until browned. Drain excess fat.

In a mixing bowl, combine the cream of mushroom soup with your desired seasonings, blending until smooth.

Layer ingredients in a 9x13-inch casserole dish: cooked ground beef, followed by sliced or cubed potatoes, then half of the soup mixture. Repeat, finishing with potatoes and remaining soup.

Bake uncovered in the preheated oven for about 1 hour and 15 minutes, until potatoes are tender.

Sprinkle shredded cheddar cheese over the top and return to the oven for an additional 15 minutes until melted and bubbly.

Let the casserole rest for about 10 minutes before serving.