This hamburger hashbrown casserole is a super creamy, hearty, beefy casserole that is sure to become a family favorite. It's a complete meal-in-one recipe!
Preheat the oven to 350°F (177°C) and spray a 9X13 baking pan with a non-stick cooking spray; set aside.
In a 12-inch skillet, cook the ground beef (2 pounds), onion (1 cup), garlic (4 cloves), salt (1 teaspoon), and black pepper (1/2 teaspoon), over medium-high heat until there's no longer any pink in the beef. Drain off excess fat. Remove from the cooktop and let cool.
In a large mixing bowl, combine the cooled beef, hash browns (1 bag), soup (2 cans), sour cream (1/2 cup), milk (1/4 cup), 1 cup mozzarella, 1 cup cheddar, thawed peas and carrot (1 bag), and Worcestershire sauce (1 tablespoon).
Pour into prepared baking dish and spread evenly.
Bake, uncovered for 40-50 minutes, or until the hash browns are golden brown.
Remove from oven and sprinkle the top with the remaining 1 cup mozzarella and 1 cup cheddar. Return to oven and continue to cook until cheese is melted. Garnish with parsley.