After reading the reviews of the recipe, I did make some modifications. Here is the recipe and the modifications will be in red.
1 pound lean ground beef
2 tablespoons butter or olive oil
1 small can mushroom slices, drained
1 (10.5 ounce) can cream of mushroom soup (you can use golden mushroom soup)
3/4 cup milk (I used 3/4 cup sour cream)
1/2 cup chopped onion
salt & pepper to taste (try using Montreal Steak or Hamburger seasoning instead...or Slap Ya Mama)
3 cups peeled and thinly sliced potatoes (I used russet baking potatoes and left them unpeeled)
2 cups shredded cheddar cheese
1 - Preheat oven to 350(F)
2 - Prepare 3 quart baking casserole with Pam
3 - Heat a large skillet over medium high-heat...with butter or oil. Cook and stir ground beef, onion and spices until brown and crumbly, 5 to 7 minutes. Drain and discard excess grease.
4. Combine condensed soup, milk (or sour cream), hamburger mixture, mushrooms, 1 cup cheese and potatoes until combined.
5. Pour into greased (prepared) casserole dish. Cover and bake for 60 minutes.
6. Uncover, top with remaining 1 cup cheese and bake for an additional 20 to 30 minutes...until bubbly and golden brown.