Easy Skillet Beed & Hash Browns

By á-913

Ingredients

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 1/2 cup water
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 cups frozen hash-brown potatoes
• 3 slices process American cheese

Preparation

Step 1

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.