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Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with non-stick spray or butter. Set aside while preparing the layers.
In a skillet over medium heat, cook ground beef until browned and crumbly. Drain excess fat if needed. Set aside while making the sauce.
In a bowl, whisk together cream of mushroom soup, milk, garlic powder, thyme, and a dash of salt and pepper until smooth and pourable.
In the prepared pan, layer in order: half of the potatoes, half of the cooked beef, half of the onion, and half of the creamy mushroom mixture. Then layer the remaining potatoes, remaining beef and onion, and the rest of the mushroom sauce. Smooth out the top so it’s even.
Sprinkle the top evenly with cheddar cheese. In a small bowl, mix breadcrumbs and melted butter, then spread the mixture evenly over the cheese layer.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is golden and crispy, and the potatoes are fork-tender. Let rest for 5–10 minutes before serving.
Slice and serve warm straight from the pan. Pair with green beans, coleslaw, or a simple salad for a complete Southern-style dinner.