 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound | ground chuck | 1/4 | can (10.75 oz) | cream of chicken soup, 98% fat free | 1 | fluid ounce | water | 2 1/2 | packets | Ketchup | 1/4 | tablespoon | Worcestershire sauce | 1/3 | package (12 oz) | frozen shredded hash brown potatoes, thawed | 1/4 | cup, sliced | Onion, chopped | 1/2 | ounce | american cheese |
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Steps
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Sequence
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Step
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| | 1 | cook the beef and onions in a skillet over medium high heat until well browned, pour off any fat | | 2 | sir the soup, water, ketchup, and worcestershire in the skillet and heat to a boil | | 3 | stir in the potatoes and reduce heat to low | | 4 | cover and cook 10 minutes until potatoes are tender | | 5 | top with cheese |
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