Creamy Beef Potato Bake

• 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

1. Cook beef until no longer pink and drain.
2. Combine the soups, onion and pepper.
3. Add the potatoes, 2 cups cheese and mushrooms.
4. Stir in beef.
5. Transfer to two greased 8-in. square baking dishes.
6. Sprinkle each with 1 cup cheese.
7. Cover and freeze one casserole for up to 3 months.
8. Cover and bake the remaining casserole at 375u0b0 for 45-50 minutes or until potatoes are tender.
9. Uncover and bake for 5-10 minutes or until cheese is melted.
10. When ready to use frozen casserole:
11. Thaw in the refrigerator overnight.
12. Remove from the refrigerator 30 minutes before baking.
13. Bake as directed above.

ground beef, condensed cream, condensed cream, onion flakes, pepper, brown potatoes, cheddar cheese, mushroom stems

Taken from www.food.com/recipe/creamy-beef-potato-bake-328149 (may not work)