1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

3. Add the ground beef to the skillet. Cook until browned, making sure to break it up with a spoon or spatula. Season with garlic powder, onion powder, salt, and pepper.

4. Once the beef is cooked, stir in the Worcestershire sauce and remove from heat.

5. In a mixing bowl, combine the cream of mushroom soup and milk.

6. In a greased 9×13 inch baking dish, layer half of the sliced potatoes evenly on the bottom.

7. Spread half of the beef mixture over the potatoes.

8. Pour half of the soup mixture over the beef and potatoes, spreading evenly.

9. Repeat the layers with the remaining potatoes, beef mixture, and soup mixture.

10. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

11. Remove the foil and sprinkle the shredded cheddar cheese on top.

12. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.

13. Let the casserole cool for a few minutes before serving.