1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. This usually takes about 6-8 minutes. Drain any excess fat.
3. Add the chopped onion and minced garlic to the beef, cooking for another 3-4 minutes until the onions are soft and fragrant.
4. Stir in the Worcestershire sauce, smoked paprika (if using), salt, and pepper. Remove from heat and set aside.
5. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
6. Layer half of the sliced potatoes in the bottom of your prepared baking dish. Sprinkle a light pinch of salt and pepper over the potatoes.
7. Spread half of the cooked beef mixture evenly over the potatoes.
8. Pour half of the soup mixture over the beef and potatoes, then sprinkle with half of the shredded cheddar cheese.
9. Repeat the layers: remaining potatoes, beef, soup mixture, and cheese.
10. Drizzle the melted butter evenly over the top layer to help it brown beautifully.
11. Cover the dish tightly with foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden and the potatoes are tender when pierced with a fork.
13. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley for a fresh touch, if desired.

This step-by-step approach is what saved me during those chaotic early evenings when my kids were toddlers and dinner felt like an impossible puzzle. Breaking it down made it manageable and, honestly, kind of fun. The smell of melting cheese and spices baking into potatoes is a reward all on its own.