Ingredients
32 ounces frozen crinkle-cut French fries
¾ teaspoon kosher salt
½ teaspoon cracked black pepper
2 pounds lean ground beef
½ cup sweet yellow onion, finely chopped
10.5 ounces cream of mushroom soup
10.5 ounces cheddar cheese soup
2 tablespoons half and half
2 teaspoons Worcestershire sauce
3 cups mild cheddar cheese, freshly grated, divided into 1 cup and 2 cups
Steps
Preheat the oven to 375°F. Line a baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.
Spread the entire bag of frozen crinkle-cut fries in a single layer over the prepared baking sheet. Evenly sprinkle the kosher salt and cracked black pepper over the frozen fries. Bake for 20-25 minutes, ensuring the fries are cooked and not soggy. Monitor closely as oven performance may vary.
While the fries are baking, add the ground beef and finely chopped onions to a 4 to 5-quart stockpot or a 10 to 12-inch nonstick skillet over medium-high heat. Stir often until the beef is cooked through and no longer pink, about 5-7 minutes. Drain any excess liquid.
Lower the heat to medium and stir in the cream of mushroom soup, cheddar cheese soup, half and half, and Worcestershire sauce. Cook for 2 minutes, stirring constantly, then remove from heat.
Spray a 9×13 baking dish with nonstick cooking spray. Evenly spread the ground beef and soup mixture into the dish. Sprinkle 1 cup of shredded cheddar cheese over the mixture.
Remove the fries from the oven. Carefully spread them over the shredded cheddar layer. Evenly sprinkle the remaining 2 cups of shredded cheddar on top of the fries.
Bake the casserole for 18-20 minutes or until the cheese is melted, and the ground beef layer is bubbly. Serve while hot.
Tips
- Shred cheese from the block for better melting. Pre-shredded cheese contains preservatives that may affect melting.
- Baking the fries first prevents sogginess when combined with the beef mixture.
- Ovens may vary in temperature, so monitor the casserole as it cooks to avoid overbaking.
Required Tools
- Heavy-duty aluminum foil
- Nonstick cooking spray
- 4 to 5-quart stockpot or 10 to 12-inch nonstick skillet
- 9×13 baking dish
- Spatula