Preheat the oven to 350 degrees F for optimal baking.

Grease a 9x9-inch baking dish to prevent sticking.

In a skillet, crumble and cook the ground beef over medium heat until browned.

Drain any excess grease and sprinkle in half the seasoning salt for flavor.

Use the same skillet to cook any chopped vegetables until tender, if using.

Peel and cut the potatoes into 1/4-inch slices for even cooking.

In a mixing bowl, blend the cream of mushroom soup, milk, garlic powder, and the remaining seasoning salt.

In the prepared baking dish, layer half of the sliced potatoes, half of the cooked beef, sautéed vegetables (if used), half of the sauce mixture, and half of the cheese.

Repeat the layers with the remaining ingredients, finishing with cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

Remove the foil and continue baking for an additional 30 minutes until the potatoes are fork-tender.

Let the casserole sit for 10 minutes to set before slicing and serving.