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Grandma always made this on snowy days and we licked our plates clean every single time.. Full recipe 👇 💬

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Ingredients
1 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 pound ground beef (80–90% lean)
2 (10.5-ounce) cans condensed cream of mushroom soup
1 1/2 cups whole milk (or 2% milk)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a deep vintage-style ceramic casserole dish with a little butter or cooking spray so the potatoes don’t stick.
In a large skillet over medium heat, crumble in the ground beef and cook, stirring and breaking it up with a spoon, until it is just browned and no longer pink, about 6–8 minutes. Drain off any excess grease so the casserole doesn’t turn out greasy. Season lightly with salt and pepper if you like, but remember the soup has salt too.
In a medium mixing bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and pourable. This will be your creamy white sauce that bubbles up around the potatoes and beef as it bakes.
Lay half of the sliced potatoes in an even layer on the bottom of the prepared baking dish, overlapping the slices slightly like shingles so there are no big gaps. Try to keep the layer fairly even so everything cooks at the same rate.
Sprinkle half of the browned ground beef evenly over the potatoes, making sure to reach the corners so every scoop gets some meat.
Pour about half of the soup-and-milk mixture slowly over the potatoes and beef, letting it seep down into the layers. Gently tilt the dish if needed so the sauce spreads out a bit.
Repeat the layers with the remaining potatoes, then the rest of the ground beef, and finally the remaining soup mixture poured evenly over the top. Use the back of a spoon to nudge any dry potato edges down into the sauce so they don’t dry out.