Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 pound ground beef3 celery ribs, chopped1 medium onion, chopped1 can (8 ounces) tomato sauce1 jar (6 ounces) sliced mushrooms, drained1-1/4 teaspoons chili powder3/4 teaspoon seasoned salt1/2 teaspoon garlic powder1/4 teaspoon pepper2 cups shredded Colby-Monterey Jack cheese
Preparation
In a large bowl, combine the hash browns and soup. Spread into a greased 15x10x1-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.
