Thanks to Penny Walton, Verdigre, Neb., for submitting this recipe!
7 cups thin sliced potatoes or frozen hash browns, thawed.
1 1/2 lbs ground beef
1 can nacho soup
1 cup milk
1 can tomato soup
1/2 cup chopped onion
1 tsp sugar
1/2 tsp oregano
1(3 1/2-oz) pkg sliced pepperoni
1-2 cups shredded mozzarella cheese
Italian seasoning (opt)
Place potatoes in sprayed 9X13 pan. Brown meat and drain. Combine cheese soup and milk and heat through. Stir together tomato soup, onion, sugar and oregano.
Spread beef over potatoes. Pour warm cheese mixture over all and top with tomato soup mixture. Arrange pepperoni over top.
Cover and bake at 375 for 1 1/4 hrs. if use raw sliced potatoes or about 45 minutes if using hash browns-can check sliced potatoes for being done -if using hash browns needs to be hot and bubbly.
When done sprinkle cheese over top and put in oven just to melt cheese. If using frozen hash browns this is a good dish to have made up ahead of time-I have even frozen it unbaked.