Beef Potato Bake

• 2 pounds ground beef
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/4 teaspoons dried parsley flakes
• 1 teaspoon dried minced onion
• 1/4 teaspoon pepper
• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 4 cups shredded cheddar cheese, divided
• 1 can (8 ounces) mushroom stems and pieces, drained

1. In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef.
2. 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 375u0b0 for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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

Taken from www.tasteofhome.com/recipes/beef-potato-bake/ (may not work)