Preheat the oven to 350°F (175°C). Gather all your ingredients.

Slice the russet potatoes and yellow onion into approximately ¼ inch thick pieces and set aside.

In a mixing bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika, mixing well.

Heat a skillet over medium heat and cook the seasoned ground beef until no longer pink, about 6-8 minutes. Drain excess grease.

Grease a 9x13 baking dish and layer half of the sliced potatoes followed by half of the yellow onions.

Pour the browned ground beef mixture over the potatoes and onions. Add prepared carrots, green beans, corn, and frozen peas.

Sprinkle remaining onions and potatoes over the vegetables, seasoning with salt and pepper.

Mix cream of mushroom soup with beef broth until smooth and pour evenly over the ingredients.

Cover with aluminum foil and bake for 60-75 minutes, or until potatoes are fork-tender.

If using cheese, remove the foil and add shredded cheddar on top, returning to the oven for an additional 10-15 minutes until melted.

Let the casserole rest for about 10 minutes before serving.