oven to 425°F. In 10-inch ovenproof
skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally,
until no longer pink; drain. Stir in cheese sauce and mushrooms. Top with
cheese. Place hashbrowns on top of
cheese. Bake about 25 minutes or until
potatoes are crispy and golden brown and mixture is bubbling. Serves 6
Comment: This is part of a recipe that I found on the Kraft site. I changed from peas to mushrooms and used the large hashbrowns. After the cooking time I did turn on the broiler and let the tops of the hashbrowns crisp just a little. For my skillet I used a square cast iron frying pan. It worked perfectly. This dish is so good and if you have a meat and potato foodie, they will love it!