Categories: Main Dish

Ingredients

• 2 lbs. ground beef
• 1 can condensed cream of mushroom soup, undiluted
• 1 can cream of celery soup, undiluted
• 1-1/4 tsp dried parsley flakes
• 1 tsp dried minced onion
• 1/4 tsp pepper
• 1 pkg (32 oz.) frozen cubed hash brown potatoes, thawed
• 4 C shredded cheddar cheese, divided
• 1 can (8 oz.) mushroom stems and pieces, divided

Directions

1. In a 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 potaotes, 2 C cheese and mushrooms. Stir in beef. Transfer to 2 greased 8 inch square baking dishes. Sprinkle each with 1 C cheese. Cover and freeze one casserole. Cover and bake the remining casserole at 375 degrees for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until the cheese is melted.

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