- 1 pound ground beef
- 1/2 onion, minced
- 3 large cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (8 ounce) package fresh sugar snap peas
- 5 slices American cheese, or more to taste
- 1 1/2 cups frozen diced southern-style hash brown potatoes, or more to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet.
- Spread cream of mushroom soup over ground beef mixture.
- Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish.
- Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese.
- Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.