Next, in a large mixing bowl, I take the cream of mushroom soup and whisk in the milk until smooth. This will create a creamy sauce that ties everything together beautifully. Once combined, I fold in the browned ground beef mixture along with half of the shredded cheddar cheese. Oh, the cheesy goodness already has me daydreaming about the final dish!
Now, it’s time to layer everything in the baking dish. I pour the beef mixture into a greased 9×13 inch baking dish, spreading it out evenly. On top of that, I carefully lay out the frozen French fries, ensuring they cover the entire surface. This step brings a delightful crunch to the casserole! Finally, I sprinkle the remaining cheese over the fries, making sure to cover every nook and cranny. I love the anticipation at this stage because I can already imagine that melty cheese bubbling away in the oven.
I bake the casserole in a preheated oven at 375°F for about 30-35 minutes. The magic happens here—the fries become crispy, the cheese gets gooey, and the entire kitchen fills with a savory aroma that’s simply irresistible. While I wait, I usually set the table and get ready for the feast. Trust me, this casserole is worth the wait!
Pro Tips for Best Results
To ensure that your casserole has the best texture, I recommend using shoestring French fries. I tested this three ways: with steak fries, crinkle-cut fries, and shoestring fries, and the shoestring version came out perfectly crispy. This makes a world of difference in the final dish.
Also, don’t shy away from adding your favorite toppings! I love to throw in some diced tomatoes and pickles just before serving. In my experience, the freshness of these toppings compliments the richness of the casserole beautifully.
Lastly, make sure to avoid crowding the pan when browning the beef. If the beef is too crowded, it will end up steaming instead of searing, which can affect the overall flavor and texture.
Common Mistakes to Avoid
One common mistake I faced when I first made this recipe was using thawed fries instead of frozen. I assumed that thawing them would lead to a better texture, but I ended up with a soggier topping. Trust me, keep those fries frozen until you’re ready to bake. (See the next page below to continue…)