Mix the cheddar soup with the hashbrowns until well coated. Press hashbrowns onto a cookie sheet. Bake at 400 for 20 minutes or until brown and crisp. In the meantime, cook the beef, chicken or turkey until fully cooked (about 10-15 mins). Once the mixture is fully cooked add the tomato soup and stir in until meat is fully coated. Let simmer on medium heat for 10 minutes. Pour meat mixture on top of baked hashbrown “crust”. Top with grated cheese. Broil on high for 5-7 minutes.