Meat and Potatoes Casserole

Meat and Potatoes Casserole
1 tablespoon butter, oil or bacon drippings
1 cup chopped onion
1/2 cup chopped bell pepper
1 tablespoon minced garlic
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup or equivalent homemade
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 tablespoon chopped fresh parsley
4 medium unpeeled red-skinned potatoes, sliced 1/8 to 1/4-inch thick
1-1/2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees and butter an oblong, 11 by 7-inch or 2-1/2 quart baking dish. Heat fat in a large skillet over medium heat; add onions and bell pepper and saute until tender, about 4 minutes. Add garlic and cook another minute.  Add ground beef and cook through, mashing as it cooks. Drain off any excess fat. Meanwhile, in a separate bowl, whisk together mushroom soup, milk, salt, pepper, Cajun seasoning and parsley.  Layer half each in baking dish, in order, potatoes, ground beef, soup mixture and cheese. Repeat layers, ending with cheese. Cover tightly with aluminum foil and bake covered at 350 degrees F for about 1 hour, or until potatoes are fork tender.