Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the potatoes and cook for 15 minutes or until crisp, stirring occasionally.  Remove the potatoes from the skillet.
• Cook the beef in the 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.  Return the potatoes to the skillet and cook until hot.  Season to taste.  Top with the cheese.

Ingredients

• 2 tablespoons vegetable oil
• 2 cups frozen hash brown potatoes
• 1 pound ground beef
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup water
• 0.25 cup ketchup
• 1 tablespoon Worcestershire sauce
• 4 slices process American cheese