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Brown and drain the ground beef.
Put hash brown potatoes evenly over the bottom of the crock pot.
In a separate bowl mix the cream soup, milk, ½ cup cheese, garlic powder, salt and half teaspoon ground pepper.
Add the ground beef to the bowl, mix well and spread over the hash browns in the crock pot.
Spread the can of drained corn over the top.
Spread the remaining 2 cups of hash browns over the top and sprinkle with ground pepper.
Cover and cook for 4 hours on high or 6-7 hours on low or until the hash browns are cooked through.
10 minutes before serving sprinkle the remaining 2 ½ cups of cheddar cheese over the top, recover and heat until cheese has melted.