Adapted from recipe.com
pound ground beef
10¾ ounce can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
tablespoon Worcestershire sauce
cups frozen hash-brown potatoes
slices process American cheesesee savings
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. 2. 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.