1-Getting started with this creamy beef potato casserole is as easy as following a few simple steps. First, cook the ground beef in a skillet until it’s no longer pink, then drain the excess fat to keep things light. In a large bowl, mix the cream of mushroom soup, cream of chicken soup, dried onion flakes, and pepper until well combined.

2-Next, stir in the thawed shredded hash brown potatoes, 2 cups of the shredded cheddar cheese, and the drained sliced mushrooms. Add the cooked ground beef to the bowl and mix everything thoroughly. For a handy variation, check out this easy chicken spaghetti recipe on our site if you’re looking for another comforting meal idea.

3-Divide the mixture evenly into two greased 8-inch square baking dishes and sprinkle 1 cup of shredded cheddar cheese on top of each. Bake one casserole uncovered at 375°F (190°C) for 45 to 50 minutes, or until the potatoes are tender. For the second casserole, cover and freeze it for up to 3 months; thaw overnight in the refrigerator and let it sit out for 30 minutes before baking as directed.