Open the can of cream of mushroom soup.
In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then add to the base of the slow cooker.
In the slow cooker base, mix in the shredded hash browns, cream of mushroom soup, and milk (and broth if needed.)
Cook on high for 2 hours, or low for 4 hours. With 10-20 minutes left in the cooking cycle, add the shredded cheese on top and let melt.
Season with salt and pepper to taste.
Prepare the salad or fresh veggies.
Serve Slow Cooker Hashbrown Beef Bake with salad or veggies.