Prep the Oven: Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Brown the Meat: In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked. Drain any excess grease from the pan.
Season the Beef: Stir in the Worcestershire sauce, garlic powder, onion powder, salt, and black pepper into the beef. Remove from heat.
Mix the Sauce: In a large mixing bowl, whisk together the cream of mushroom soup, beef broth, and sour cream until completely smooth.
Coat the Potatoes: Add your sliced potatoes directly into the bowl with the cream sauce, tossing gently until every slice is well coated.
Layer the Casserole: Arrange half of the coated potatoes in an even layer across the bottom of the baking dish. Spread half of the seasoned ground beef over the potatoes. Repeat with the remaining potatoes and beef, then pour any leftover sauce from the bowl over the top.
Bake Covered: Cover the dish tightly with aluminum foil. Bake at 375°F for 50 minutes until the potatoes are tender.
Melt the Cheese: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for an additional 15–20 minutes until the cheese is melted, bubbly, and golden.
Rest and Serve: Allow the casserole to rest for 10 minutes before slicing and serving warm.
