Cheeseburger and Fries Casserole
A practical, family-friendly casserole that layers seasoned ground beef, tangy ketchup-mustard sauce, and oven-baked fries for a melty, crisp-topped dinner everyone asks for again.
Servings: 4 servings
Calories: 480kcal
Equipment
- Large oven-safe skillet or 9x13-inch baking dish - for browning beef and baking casserole.
- Chef’s knife and cutting board - quick prep for onions and pickles.
- Wooden spoon or spatula - for breaking up ground beef evenly.
- Measuring cups and kitchen scale - accuracy for consistent results.
Ingredients
- 680 g 1.5 lb ground beef
- 200 g 2 cups shredded cheddar cheese
- 500 g 1 lb frozen oven-baked fries
- 240 ml 1 cup ketchup
- 60 ml 1/4 cup yellow mustard
- 100 g 1 small onion, diced
- 5 g 1 tsp garlic powder
- 6 g 1 tsp kosher salt
- 2 g 1/2 tsp black pepper
- 30 ml 2 tbsp vegetable oil
- 60 g 1/3 cup dill pickles, chopped
Instructions
- Preheat oven to 220 C (425 F). My trick is starting hot so the fries crisp fast while the cheese melts.
- Heat 1 tbsp (15 ml) oil in a large skillet over medium-high. Add diced onion and sauté 2-3 minutes until translucent and fragrant.
- Add ground beef, sprinkle with salt, pepper, and garlic powder. Break meat into even pieces and cook 6-8 minutes until well-browned and caramelized at edges. You want small browned crumbles that smell rich and toasty.
- Drain excess fat, then stir in ketchup and mustard. Simmer 1-2 minutes until sauce is glossy and coats meat. Taste and adjust seasoning; the mixture should taste tangy and slightly sweet.
- Spread half the fries in the bottom of a lightly greased 9x13-inch baking dish. Arrange fries so they overlap a bit but form an even base.
- Spoon the beef mixture evenly over the fries, distributing onion and pickles. You should see contrasting colors and a saucy sheen over the fries.
- Sprinkle half the shredded cheddar across the beef layer. This creates a melty binder and prevents sogginess between layers.
- Add remaining fries on top, pressing lightly. Scatter remaining cheese over the fries for a golden, bubbling crust.
- Bake at 220 C (425 F) for 12-15 minutes until cheese is melted and edges of fries are crisp and brown. Look for a bubbling cheese rim and toasted potato edges.
- Remove and rest 5 minutes. The aroma should be a mix of browned beef, sharp cheddar, and warm potato. Slice and serve with extra pickles or a drizzle of ketchup if desired.
Notes
- Fries choice: Use oven-baked fries for crispiness; thicker fries hold up better in the casserole.
- Cheese swap: Mix cheddar with a bit of Monterey Jack for extra melt and mildness.
- Make-ahead: Assemble and refrigerate up to 24 hours, then bake directly from chilled, adding a few extra minutes.