1 lb. ground beef
1 can Campbell's Condensed Cream of Celery Soup
1/2 c. water
1/4 c. ketchup
1 tbsp. Worcestershire sauce
2 c. frozen hash-brown potatoes
3 slice processed American cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese.