Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in the salt, pepper, oregano, and thyme. Mix well.
In a large mixing bowl, combine the hash browns, 1 1/2 cups of the shredded cheese, cream of mushroom soup, sour cream, and milk.
Add the cooked beef mixture to the hash brown mixture. Stir until well combined.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Garnish with chopped fresh parsley before serving, if desired.
Variations & Tips
For a lighter version, you can use ground turkey instead of beef. If you have picky eaters, consider adding some hidden veggies like finely chopped bell peppers or spinach to the beef mixture. For a spicier kick, add a pinch of red pepper flakes or use pepper jack cheese instead of cheddar. If you prefer a creamier texture, increase the sour cream to 3/4 cup. You can also top the casserole with crushed cornflakes or breadcrumbs mixed with melted butter for an extra crunchy topping.
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