INGREDIENTS
3 cans of cream of chicken soup,
2 to 3 pounds of hamburger meat
1 bag of frozen hashbrowns
1 bag of Mexican style shredded cheese
DIRECTIONS
Brown the meat and drain. Mix the soup with the meat. Spray your glass pan 9×13. Put half the hashbrowns in the pan then a layer of the meat mixture then half of the shredded cheese then do it all again, hashbrowns, meat mix and cheese. Bake in the oven on 375 for about 40 minutes.
