| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (36 oz) frozen hash browns thawed |
| 1 | cn | (10 oz) Cheddar Cheese soup |
| 1 | Egg | |
| Salt and pepper to taste | ||
| 1 | lb | Ground beef |
| 2 | tb | Finely chopped onion |
| 2 | tb | All-purpose flour |
| 1 | cn | (10 oz) of Condensed Cream of tomato soup |
| 2 | ts | Granulated sugar |
| 2 | c | Grated cheddar cheese. |
| Salt; pepper and garlic powder to taste. |
INSTRUCTIONS
CRUST FILLING Mix all the above ingredients in a large bowl. Spread on a 12 inch pizza pan, packing it well with the back of a large spoon, and forming a slight edge around the outside. Bake at 450F (230C) for 20 - 25 mins. The shell can then be cooled or even frozen until it's needed. If you freeze it, make sure that you thaw it and re-heat it before using it with the filling. Filling: Scramble fry the beef and the onion in a frying pan until browned. Sprinkle with flour and stir. Add the tomato soup, sugar, salt, pepper and garlic powder. Stir until it boils and thickens. Sprinkle 2/3 of the grated cheese over the "crust", and then spoon the meat mixture over the cheese. Top with the rest of the cheese and cook at 450F for 5 minutes until the cheese is melted and bubbly. Cut into person-sized wedges and serve hot on plates. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Basil Barnes <[email protected]> on Dec 30, 1997
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