1Preheat oven to 350 degrees. Mix hashbrowns and cream of mushroom soup together in a large bowl. Grease a large casserole dish and press hashbrowns firmly into bottom of pan. Bake 15 to 20 minutes. Set aside.
2Saute onions, green pepper and mushrooms until tender. Add hamburger meat cook until no longer pink. Drain grease. Add worcestershire
sauce and garlic powder. Simmer 10 minutes. Add tomato soup. Mix well. Spread hamburger mixture evenly over hashbrowns. Cover with cheese. Place in oven 10- 15 minutes longer or until cheese is melted.