1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or spray.

2. In a large skillet over medium heat, cook ground beef until browned, breaking it apart as it cooks. Add chopped onion and minced garlic; cook 2–3 minutes more until fragrant. Drain excess fat if needed.

3. Season the beef with salt, pepper, paprika, and Worcestershire sauce. Remove from heat.

4. In a bowl, whisk together the condensed cream of mushroom soup and milk (and sour cream if using) until smooth.

5. Layer half of the sliced potatoes in the prepared baking dish. Spread half of the beef mixture on top. Pour half of the soup mixture over the beef and potatoes. Sprinkle with a little cheese.

6. Repeat layers with remaining potatoes, beef, and soup mixture. Top with the rest of the shredded cheddar. Add optional cracker/fried onion topping if using.

7. Cover tightly with foil and bake 45 minutes. Remove foil and bake an additional 15–20 minutes, or until potatoes are tender and the top is golden and bubbly.

8. Let rest 10 minutes before serving so the layers can set. Garnish with parsley if desired.