Preheat your oven to 375°F (190°C) and spray a 9x13 inch baking pan with cooking spray.

In a large skillet over medium heat, cook the ground beef, diced onions, and minced garlic for about 7–10 minutes until browned.

Layer half of the sliced potatoes in the baking pan, followed by half of the cooked beef mixture.

In a medium bowl, whisk together the condensed cream of mushroom soup, cream of chicken soup, evaporated milk, and regular milk until smooth. Pour half of this mixture over the beef layer.

Repeat the layering process with the remaining sliced potatoes, beef mixture, and creamy sauce, topped with the rest of the shredded cheese.

Cover the casserole with aluminum foil and bake for 1 hour.

Remove the foil and bake uncovered for an additional 30 minutes until the top is golden brown.

Let the casserole cool for about 10 minutes before slicing and serving.