Preheat the oven to 350 degrees. Grease a 9x13in pan and set aside.
Use a food processor to process the whole kernel corn to 4mm or less pieces.
Use the same processor or a blender to puree the cream-style corn, add to the bowl with minced corn.
Combine cream of chicken soup to the corn mixture.
Heat a saute pan or high-sided skillet over medium high.
Add the ground beef and fry until cooked through. While cooking, break the beef into smaller pieces. Unlike traditional browning, stir frequently to avoid developing a hard “crust” on the beef.
Remove beef from pan and pulse in food processor until pieces are 4mm or less. Return to pan.
Heat on low and add cream of chicken soup and corn mixture to beef.
Stir together and season with Mrs. Dash, garlic powder, onion powder, black pepper, and salt to taste.
Pulse frozen hashbrowns in food processor until pieces are 4mm or less.
Spread a layer of pulsed hashbrowns in the 9x13 and top with beef mixture. Add another layer of hashbrowns and beef and top with remaining hashbrowns.
Cover 9x13 with tin foil. Bake for 60 mins or until bubbling.