Preheat your oven to 350°F (175°C).

In a medium skillet, brown 1 pound of ground beef and one finely chopped medium onion over medium heat for about 8–10 minutes.

Once browned, season the mixture with salt and pepper to taste.

Thinly slice 4 medium russet potatoes and toss with about ½ teaspoon of salt.

Layer half of the seasoned potato slices, half of the beef mixture, and half of the shredded cheddar cheese in a deep baking dish.

Repeat the layering process with the remaining ingredients.

Pour 1 can of cream of mushroom soup evenly over the layered ingredients.

Cover with aluminum foil and bake for 1 hour, then remove the foil and bake for an additional 15–20 minutes.

Let the casserole rest for about 10 minutes before serving.