Yield: 1 Servings
|1 pack||(36 oz) frozen hash browns thawed|
|1 can||(10 oz) Cheddar Cheese soup|
|\N \N||Salt and pepper to taste|
|1 pounds||Ground beef|
|2 tablespoons||Finely chopped onion|
|2 tablespoons||All-purpose flour|
|1 can||(10 oz) of Condensed Cream of tomato soup|
|2 teaspoons||Granulated sugar|
|2 cups||Grated cheddar cheese.|
|\N \N||Salt; pepper and garlic powder to taste.|
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 ⅔ 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@...> on Dec 30, 1997