Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Potatoes:
Thinly slice the potatoes (about 1/8 inch thick). If desired, you can parboil them for a few minutes to soften them slightly, or just layer them raw in the casserole for a bit of a firmer texture.
Cook the Ground Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add the chopped onion and cook until softened (about 3 minutes). Season with salt, pepper, garlic powder, and onion powder. Stir in the corn, if using.
Make the Sauce:
In the same skillet, add the can of cream of mushroom soup and the beef broth. Stir until combined and heated through. Taste and adjust seasoning as needed.
Creamy cheese dip
Assemble the Casserole:
In a greased 9×13-inch baking dish, layer the sliced potatoes. Spread half of the beef mixture over the potatoes. Repeat with another layer of potatoes and the remaining beef mixture. Pour the soup and broth mixture evenly over the casserole.
