1 1/2 lbs. hamburger, browned & drained
Season hamburger with onion salt or Lawry season salt
3 cans cream of mushroom soup
1 soup can of water
32 oz. bag of frozen mixed vegetables, thawed
32 oz. bag of hash browns, thawed (cubed is better then shredded hash browns)

Season, brown and drain hamburger. Mix the soup and the water together. Pour 3/4 cup of the soup mixture in the hamburger. Put the hamburger in a Dutch oven kettle. Pour the mixed vegetable next and then the hash browns. The last layer is the cream soup mixture, cover the top of the hash browns. Bake at 350 degrees for 1 hour or until hot all the way through.