| 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
<basil@who.net> on Dec 30, 1997
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