Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole (recipe adapted from www.thriftyjinxy.com)
24 ounce pkg. frozen hashbrown potatoes
1 1/2 cups medium cheddar cheese, shredded
1 stick butter, melted
1 lb. ground beef
1 small onion, chopped
2 cups frozen vegetables (I used a mix of green beans, carrots and corn)
2 Tbsp. flour
1 1/2 cups beef broth
3 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
    Preheat the oven to 375 degrees. In a frying pan cook the ground beef and onion.  Drain off any grease ( I use 93% lean and rarely have to drain it!)  Add the flour to the pan and stir it to coat the ground beef and onions.  Cook for 1 minute.  Add the broth, ketchup and Worcestershire sauce and stir.  Add the veggies and salt and pepper.  Cook for 4-5 minutes.  Pour meat and vegetables into a 9x13 pan.  In a medium sized bowl combine the potatoes, cheese and butter.  Spread the potatoes and cheese mixture over the meat and vegetables.  Bake for 35-45 minutes or until the hashbrowns are golden and crispy on top.  Remove from the oven and let it sit for about 5-10 minutes before serving.