Creamy Beef Potato Bake - cooking recipe

Ingredients

2 lbs ground beef
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon dried onion flakes
1/4 teaspoon pepper
1 (32 ounce) package frozen cubed hash brown potatoes, thawed
4 cups shredded cheddar cheese, divided
1 (8 ounce) can mushroom stems and pieces, drained

Preparation

Cook beef until no longer pink and drain.
Combine the soups, onion and pepper.
Add the potatoes, 2 cups cheese and mushrooms.
Stir in beef.
Transfer to two greased 8-in. square baking dishes.
Sprinkle each with 1 cup cheese.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375\u00b0 for 45-50 minutes or until potatoes are tender.
Uncover and bake for 5-10 minutes or until cheese is melted.
When ready to use frozen casserole:
Thaw in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking.
Bake as directed above.