Preparation Steps

• Preheat the oven to 375 F (190 C). Grease a 9x13 inch baking dish and set aside.
• In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up with a spoon.
• Add the chopped onion and minced garlic to the skillet and cook with the beef until the onion is softened, about 4 minutes. Drain any excess fat.
• Stir the cream of mushroom soup, milk and Worcestershire sauce into the beef mixture. Season with salt and black pepper and heat until combined and slightly bubbly.
• Layer half of the sliced potatoes in the prepared baking dish. Spoon half of the beef mixture over the potatoes, then sprinkle half of the corn and half of the shredded cheddar evenly on top.
• Repeat with the remaining potato slices, beef mixture, corn, and cheese to form a second layer.
• Dot the top with pieces of butter, cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
• Let the casserole rest for 5 minutes before serving. Serve warm.