Hashbrown Hamburger Casserole

Hashbrown Hamburger Casserole with Veggies and Cheese 2 tsp olive oil 1 onion, chopped 1 pound lean ground beef 2 Tbsp flour 2 Tbsp ketchup 1 cup beef broth 3 Tbsp Worcestershire sauce salt and pepper to taste 2 cups frozen mixed vegetables 1 20 oz. package of refrigerated hash brown potatoes (appx 3 1/2 cups) 1 cup shredded cheddar cheese 1/4 cup butter, melted Heat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray. In a frying pan, cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned. If there is a lot of fat from the ground beef, pour it off at this time. Add in the flour and cook for one minute, stirring. Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes. Spread mixture in bottom of 9×13 baking pan. In a medium bowl, mix potatoes, cheese and butter. Spread potato mixture over beef/veggie mixure. Bake 45 minutes or until hash browns are golden brown.