Meat and Potato Casserole

3 to 4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
1 minced fresh parsley, optional

Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12-in. x 8-in. x 2-in. casserole. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.

Meanwhile, in a skillet, brown beef; drain. Sprinkle beef and corn over potatoes. Combine soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.

Bake at 400°, uncovered, for 20 minutes or until vegetables are tender. Remove from oven; top with remaining cheese. Return to oven for 2-3 minutes or until the cheese is melted. Sprinkle with parsley if desired. Makes 6 servings.