This Cheeseburger and Fries Casserole is the perfect comfort food with ingredients for cheeseburger and fries made into a one dish dinner!
Since our bacon cheeseburger pasta recipe has been so popular, we figured there must be a lot of cheeseburger fans out there! This cheeseburger and fries casserole is the dinner that dreams are made of. When you’re feeling like you want some really great comfort food for dinner, try this recipe! It’s pretty amazing. And a big bonus is that kids will love it too!
- ground beef
- bell pepper
- canned diced tomatoes
- tomato paste
- canned condensed cheddar cheese soup
- light sour cream
- french-fried shoestring potatoes
- seasoned salt
- optional toppings: ketchup, mustard, tomato and pickles
How to make Cheeseburger and Fries Casserole:
The complete, printable recipe is at the end of this post.
And there is the best comfort food casserole ready for serving!
In this casserole, you’ll get all of the joy of eating cheeseburger and fries all in one meal. It’s an indulgence, for sure, but it’s totally worth it!
If desired, serve with assorted toppers. We recommend ketchup, mustard and pickles. You can even add some fresh chopped tomato, if you’d like. Alternately, a drizzle of burger sauce would be awesome too. Enjoy!
Best Kid-Friendly Dinner Recipes:
- Pizza Casserole
- Baked Meatball Sliders
- Easy Chicken Santa Fe
- Baked Parmesan Chicken Tenders
- Ravioli Cupcakes
Cheeseburger and Fries Casserole
- 1½ pounds lean ground beef
- ¾ cup chopped green bell pepper
- ½ cup chopped onion
- 2 medium garlic cloves, minced
- One 14.5-ounce can diced tomatoes, undrained
- One 6-ounce can tomato paste
- One 10.75-ounce can condensed cheddar cheese soup
- ½ cup light sour cream
- 4 cups french-fried shoestring potatoes
- 1 teaspoon seasoned salt (such as Lawry's)
- ketchup, pickle slices, yellow mustard, and/or chopped fresh tomato (optional toppings)
- Preheat the oven to 350℉.
- In a very large skillet over medium-heat, cook the ground beef, bell pepper, onion and garlic until the meat is browned and the vegetables are tender; drain the fat and discard. Stir the tomatoes and juices and the tomato paste into the beef mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Spoon the beef mixture into the bottom of an ungreased 2-quart rectangular baking dish. In a medium bowl, stir together the soup and sour cream; spread over the meat mixture in the baking dish. Sprinkle the potatoes over the top of the soup mixture. Sprinkle with the seasoned salt.
- Bake, uncovered, for 40 to 45 minutes or until heated through and the potatoes are light brown. If desired, serve with assorted toppers.