Hash Brown Pizza

Cindy Effle

1 package (30 oz) frozen hash brown potatoes (thawed)

1 can (10 ¾ oz.) condensed cheddar cheese soup (undiluted)

1 pound ground beef

3 celery ribs, chopped

1 medium onion, chopped

1 can (8oz) tomato sauce

1 can (4 oz) sliced mushrooms, drained

1 ¼ teaspoon chili powder

¾ teaspoon seasoned salt

½ teaspoon garlic powder

¼ teaspoon pepper

2 cups (8oz) shredded Colby Monterey jack cheese

In a large bowl, combine hash browns and cheese soup.  Spread in greased 15” x10” x 1” baking pan. 

Bake in 400 degree oven for 30 minutes. Meanwhile, In a large skillet, cook beef, celery and onion, drain. 

Add tomato sauce, mushroom, chili powder, seasoned salt, garlic powder and pepper.  Spread over hash brown crust.  

Sprinkle with shredded cheese.  Bake 10 minutes longer or till cheese is melted. (Ready in 1 hour or less).