I’ll never forget the first time I pulled this Cheeseburger French Fry Bake out of my oven. It was a chaotic Tuesday, I had zero inspiration for dinner, and my kitchen smelled… well, like nothing. Twenty minutes later, it was filled with the most intoxicating aroma of sizzling beef, melting cheese, and golden, crispy potatoes. That moment, when I saw that perfectly bubbly, cheesy, impossibly comforting casserole, I knew I’d stumbled onto something special. It’s the glorious love child of a fast-food feast and a cozy homemade meal, and it has saved my dinner routine more times than I can count.
Ingredients
- 1 bag (22 oz) frozen crispy French fries (like crinkle-cut or steak fries)
- 1 lb ground beef (I use 80/20 for the best flavor)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (10.5 oz) can condensed cheddar cheese soup
- ¼ cup beef broth or milk
- 2 cups shredded cheddar cheese, divided
- Optional for topping: diced dill pickles, chopped tomatoes, shredded lettuce, extra ketchup & mustard
Let’s talk ingredients for a second, because a few choices here make a huge difference. First, the French fries: go for a sturdy, crispy variety. I’ve tried shoestring fries and they just vanish into the bake. Crinkle-cuts hold their shape and give you that perfect textural contrast. For the cheese soup, trust me, don’t skip it! It creates a luxuriously creamy, cheesy sauce that binds everything together in a way that just shredded cheese can’t. And that smoked paprika? It’s my secret weapon for that “grilled” burger flavor. Do not substitute it for regular paprika; the smoky depth is everything.(See the next page below to continue…)