Made the recipe as is and it was awesome! Served it with ketchup and mustard. This was my first time making it and my family has already decided that it is going to be one of our regulars. It was also very easy to make.
My son wanted tater tot casserole tonight, but didn’t have enough tater tots so I found this one to make instead. Only had steak cut potatoes, but it was GOOOODDD!! Definitely going to pass it on to my daughter to fix for her family.
What’s really annoying to me is people who completely change the recipe, then rate their changes. This is a great recipe as is. If your tastes are different, by all means change what you need, but don’t rate the recipe badly if your changes dont work out. Having said that, I add my ketchup mustard and pickles at table. This is DELICIOUS as written and I enjoyed it greatly
INGREDIENTS
20 ounce bag frozen crinkle cut French fries
2 pounds lean ground beef
2 (10.5 oz) cans of cream of mushroom soup
2 teaspoons steak sauce
2 cups shredded cheddar cheese
FOR SERVING: all optional
pickles
shredded lettuce
chopped tomatoes
chopped onions
INSTRUCTIONS
PREP OVEN AND BAKING SHEET:
Move the oven rack to the middle position and heat the oven to 375°F.
Spray a baking sheet with nonstick cooking spray.
COOK FRENCH FRIES:
Place the french fries on the baking sheet and bake for 20 minutes or until as crispy as you like.
MAKE CASSEROLE:
Brown the beef in a saute pan, then drain any excess water and grease.
Add the soup and steak sauce, and stir to combine.
Simmer for 2 to 3 minutes.
Spread the meat evenly on the bottom of a 9×13-inch pan.
Add the crispy fries over the meat and top with cheese.
BAKE CASSEROLE:
Place in the oven for 10 minutes or until the cheese is melted and the casserole is bubbly.
SERVE:
Serve immediately.
Store in an airtight container in the refrigerator for up to 5 days.
Adapted from easybudgetrecipes.com
