1-Getting started: Getting started with this Creamy Beef Potato Casserole begins with preheating your oven to 375 degrees Fahrenheit. Gather all your ingredients first to make the process smooth cook the ground beef until it’s no longer pink, then drain the fat to keep things light. This step ensures your casserole has that savory base without excess grease.

2-Next, in a separate bowl, mix the condensed cream of mushroom soup, condensed cream of chicken soup, dried onion flakes, and pepper until well combined. Stir in the thawed frozen potatoes, 2 cups of the shredded cheese, and the drained mushrooms for a creamy, flavorful mix. Add the cooked ground beef and blend everything thoroughly to evenly distribute the ingredients.

3-Divide the mixture evenly between two greased 8-inch square baking dishes. Sprinkle 1 cup of shredded cheese over each dish to create a melty top. Cover and freeze one casserole for up to 3 months, while you bake the other at 375 degrees Fahrenheit for 45 to 50 minutes, or until the potatoes are tender. Uncover and bake for an additional 5 to 10 minutes until the cheese melts completely.

4-For the frozen casserole, thaw it in the refrigerator overnight, let it sit at room temperature for 30 minutes, then follow the same baking instructions. This preparation takes about 1 hour total, including cooking time, and results in a dish that’s perfect for family dinners. Remember, for added flavor, mix chopped onion with the beef while cooking, as suggested in the tips.