Cheeseburger French Fry Casserole (Print-Friendly Version)

Seasoned beef, ketchup, mustard and cheddar bake over a French-fry base. Pre-cook the fries according to their package before layering; the covered base will soften under sauce and cheese. Pickles add a cool finishing contrast after baking. Bake the fries according to their own package before assembling the casserole. They form the base here and will soften under the beef and cheese; this method does not promise separate crisp fries after baking. Drain the cooked beef so grease does not collect around the potatoes. Spread the beef in a thin even layer rather than one central mound, then distribute the milk and cheese across it. Add pickles after baking to retain their texture. If a crisp potato side is important, cook an extra separate tray for serving rather than moving the casserole layers or relying on a longer bake that could dry out the beef.

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# Ingredients You’ll Need:

01 - 4 cups frozen fries
02 - ½ cup shredded mozzarella (optional)
03 - 1 medium onion, finely chopped
04 - 1 tsp salt
05 - 1 tbsp olive oil for sautéing
06 - 2 cups grated cheddar
07 - 1 cup ketchup
08 - ½ cup diced pickles, optional topping
09 - ¼ cup milk
10 - 2 minced garlic cloves
11 - 1 tbsp yellow mustard
12 - ½ tsp ground black pepper
13 - 1 lb beef, ground

# How to Make It:

01 - Cook the frozen fries on a tray according to their package.
02 - Prepare a greased nine-by-thirteen-inch baking dish and set the oven to 400°F for the casserole. Heat olive oil in a skillet.
03 - Cook ground beef in crumbles until it reaches 160°F and drain excess fat. Add onion and garlic and cook until softened.
04 - Stir in ketchup, mustard, salt and pepper and simmer briefly.
05 - Spread the cooked fries across the prepared dish. Distribute the beef mixture evenly over them.
06 - Drizzle with milk and add cheddar plus optional mozzarella. Bake about twenty-five to thirty minutes, continuing until the center reaches 165°F.
07 - Cover loosely if browning too quickly. Finish with optional pickles and serve, expecting a softened potato base.

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