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

2-In a medium skillet over medium heat, cook and crumble 1 pound of ground beef along with 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 and the onions turn translucent; drain excess grease afterward.

3-Add 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 to combine the flavors.

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

5-Stir in 1 cup shredded cheddar cheese, 10.5 ounces canned cream of mushroom soup, 1/2 cup milk, and 1/4 cup sour cream until well mixed.

6-Add the 14 ounces hash brown potatoes and mix all ingredients evenly in the slow cooker.

7-Cover and cook on low for 3-4 hours or on high for 2 hours, checking until the potatoes are tender and everything is heated through.

8-Sprinkle the remaining 1 cup shredded cheddar cheese on top, cover again, and cook for another 30 minutes to let the cheese melt perfectly.

9-Garnish with 2 tablespoons chopped parsley if you like, and serve hot for the best taste.