Ingredients:
Two 11-oz. cans condensed cheddar cheese soup
2 1/2 cups water
2 teaspoons instant minced onion
3/4 teaspoon salt 1/4 teaspoon pepper
One 6-oz. package dry hash brown potatoes
One 12-oz. can luncheon meat, cubed
One 16-oz. can whole green beans, drained

Cooking Instructions:
In large skillet, stir soup and water together until smooth. Add seasonings. Stir in remaining
ingredients. Heat through, stirring frequently, until potatoes are tender.