Place cooked beef in a large resealable freezer bag. Add the frozen hash browns, minced onions, dry onion soup mix, beef broth, and pepper.
Squish to combine. Remove excess air and seal.
Put the shredded cheese in a medium freezer bag. Seal. Staple the bags together above the seal and freeze.
Oven Cooking Instructions:
Thaw.
Bake at 350° for one hour, topping with grated cheese for the last 10 minutes.
Crock Pot Cooking Instructions:
Thaw.
Cook in the slow cooker on low for 2-4 hours, topping with cheese in the last 20 minutes.
Notes
Pro tip: The amount of hash browns in this recipe is the equivalent of half of a 1 kg bag, so you might as well make two of these at a time. To make this gluten free, use a gluten free dry onion soup mix.Three tablespoons of dry onion soup mix is equal to one packet.