Ingredients
2 pounds ground beef1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1-1/4 teaspoons dried parsley flakes1 teaspoon dried minced onion1/4 teaspoon pepper1 package (32 ounces) frozen cubed hash brown potatoes, thawed4 cups shredded cheddar cheese, divided1 can (8 ounces) mushroom stems and pieces, drained
Preparation
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.
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° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
