Beef Potato Bake by Krista

• 2 lbs ground beef
• 1 can 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 - 32oz pkg frozen cubed hash brown potatoes
• 4 cups shredded cheddar cheese
• 1 can mushroom stems & pieces, drained

1. In a large skillet, cook beef until no longer pink, drain.
2. In a large bowl, combine the soups & spices. Add the potatoes, 2 cups cheese and mushrooms.  Stir in beef.
3. Transfer to a greased pan, top with remaining cheese.
4. Cover and bake at 375 degrees for 45-50 minutes, uncover and bake another 5-19 minutes until cheese is melted.

From frozen: Thaw in fridge overnight. Bake as directed.
Notes: - I added all the cheese to the mixture - you might want to add a little more on top.