I prepared this for a social event, and it was the center of conversation.

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cups frozen hash browns, thawed
2 cups shredded cheddar cheese
1 can (10.5 ounces) cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh parsley (optional)

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.