Add browned ground beef, frozen hash browns, onion, dry onion soup mix, beef broth, and pepper to a large resealable freezer bag. Remove excess air and seal.
Place the shredded cheese in a medium resealable freezer bag and seal. Staple the bags together above the seal and freeze.
Thaw. Bake at 350° for one hour, topping with grated cheese the last 10 minutes if desired or in the crockpot on low for 2-4 hours, topping with cheese the last 20 minutes if desired.
*This amount is the equivalent of half a 1 kg bag, so if you are making two of these recipes at once, buy one large bag and split it between the two meals. **I use an MSG-free, gluten-free dry onion soup mix.