I was asked this weekend to bring a casserole for a funeral that was taking place at our church. I was in need of some comfort food. The air is getting chilly and the leaves are starting to turn those fabulous fall colors. So my go to comfort casserole is one that I made all the time when I was a single mom and needed to make something that was cheap and would stretch a few days. My mom found this recipe a long time ago and it became a favorite of mine. Hope you enjoy it. You will notice that I made Jon and I one on the side so we could enjoy one too. That is why you will see two different pans and sizes in the pictures.
French Fry Casserole
Two bags of Shoestring French Fries
Pound of ground beef
1 cup of chopped onion
1 cup of chopped cremini mushrooms
Can of cream of mushroom soup
Can of cream of Celery soup
1 soup can of milk
Salt and pepper
All Season Salt
1 12 ounce pkg of Sharp Cheddar Cheese
Pre-heat the oven to 475 degrees. Then put a layer of French Fries in the bottom of a 9×13 casserole pan.
Then I saute the ground beef along with the onion and mushrooms. Add a pinch of salt and pepper and 2 tsps of all season salt.
In a sauce pan empty the two cans of soup. Then in the empty cans I fill each one half way full of milk and stir until it cleans the can and then I pour the cans of milk into the soup mixture. Heat until smooth.
After ground beef is cooked and the soups are smooth. Add a the ground beef mixture to french fries.
Then add another light layer of french fries to the casserole.
Then pour the mixture all over the casserole. Sorry I missed taking a picuture of that step. Then place in the oven for 45 minutes. Should come out of oven bubbling.
When you take it out of the oven pour the entire pkg of cheddar cheese over the top and place back in the oven until cheese melts.
So good and delicious. Comfort food at it’s best. Of course I doctored up my mom’s version by adding the all season salt and the chopped mushrooms but I think it is so good.