2 (11 ounce) cans condensed cheddar cheese soup
2 1/2 cups water
2 teaspoons instant minced onion
3/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) package dry hash brown potatoes
1 (12 ounce) can luncheon meat, cubed
1 16 ounce) can whole green beans, drained
In large cast iron pot, stir soup and water together until smooth.
Stir in remaining ingredients.
Heat through, stirring frequently, until potatoes are tender.
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