1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are translucent, about 7-10 minutes. Drain any excess fat.
3. Season the beef mixture with salt and pepper, then stir in the Worcestershire sauce, ketchup, and mustard.
4. In a large bowl, combine the cream of mushroom soup and milk, stirring until smooth. Add the hash browns and 1/2 cup of the shredded cheese, mixing well to coat the potatoes.
5. Pour the beef mixture into the prepared baking dish, spreading it evenly across the bottom.
6. Layer the potato mixture over the beef, smoothing the top with a spatula.
7. Sprinkle the remaining cheese over the top of the casserole.
8. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
9. Let the casserole cool for a few minutes before serving. Garnish with chopped pickles and tomatoes if desired.

One of my fondest memories is watching my mom expertly layer ingredients in our family casseroles, always ensuring each bite was a perfect blend of flavors and textures. This recipe captures that same magic.