1-Remove the 14 ounces of hash brown potatoes from the freezer and set them aside to thaw slightly.

2-In a medium skillet over medium heat, cook and crumble the 1 pound of ground beef along with the 1 cup diced red bell pepper, 1 cup diced green bell pepper, and 1/2 cup diced yellow onion until the beef is fully cooked, the juices run clear, and the onions are translucent.

3-Season the meat mixture with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder as desired. Drain any excess grease and return it to the skillet.

4-Add the 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to the skillet. Stir everything together to combine the flavors.

5-Transfer the meat mixture to a 5-6 quart slow cooker for even cooking.

6-Add 1 cup shredded cheddar cheese, the 10.5 ounce can of cream of mushroom soup, 1/2 cup milk, and 1/4 cup sour cream to the slow cooker. Stir well to mix all the ingredients thoroughly.

7-Incorporate the 14 ounces of hash brown potatoes into the slow cooker and give it another good stir.

8-Cover and cook on low for 3-4 hours or on high for about 2 hours, until everything is heated through and the potatoes are fork tender. Remember, cooking times can vary based on your slow cooker.

9-Sprinkle the remaining 1 cup shredded cheddar cheese on top, cover again, and cook for an additional 30 minutes until the cheese melts perfectly.

10-Garnish with 2 tablespoons chopped parsley if you like, and then serve it up warm.