Ingredients Jump to Instructions ↓

  1. 1 package (30 ounces) frozen shredded hash brown potatoes, thawed 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 1 pound ground beef 3 celery ribs, chopped 1 medium onion, chopped 1 can (8 ounces) tomato sauce 1 jar (6 ounces) sliced mushrooms, drained 1-1/4 teaspoons chili powder 3/4 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the hash browns and soup. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30 minutes. Meanwhile, in a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomato sauce, mushrooms, chili powder, seasoned salt, garlic powder and pepper. Spread over the crust. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Yield: 8 servings.


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