1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup shredded part-skim mozzarella cheese
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 ounces) frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted
1/2 teaspoon seasoned salt
20 frozen large onion rings
1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, soup, mozzarella cheese, milk, salt and pepper. Transfer to a greased 13x9-in. baking dish. Sprinkle with potatoes; drizzle with butter. Top with seasoned salt and onion rings.
Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.