Fries 'N' Beef Bake Recipe

Fries 'N' Beef Bake Recipe photo by Taste of Home

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My family never turns down the casserole loaded with ground bee, fries and flavor. The day after I make it, I reheat the leftovers for a quick meal.—Doris Pfohl, St. Jacobs, Ontario

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Fries 'N' Beef Bake Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

1 pound ground beef
1 medium onion, chopped
1 pound frozen crinkle-cut French fries, thawed
2 cups frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
2 tablespoons ketchup
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried marjoram
1/4 teaspoon ground mustard
Salt and pepper to taste

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the French fries, peas and meat mixture. Repeat layers.
In a bowl, combine the soup, water, ketchup, parsley, Worcestershire sauce, marjoram, mustard, salt and pepper. Pour over top. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 286 calories, 14 g fat (4 g saturated fat), 39 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Fries 'N' Beef Bake in Casserole Cookbook , p48

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Fries 'N' Beef Bake

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Reviewed on Apr. 16, 2013 by nancy_cooks

My husband and kids absolutely loved this dish. I thought it was okay. Found it to be a bit on the dry side and lacking in flavor, but the rest of my family completely disagreed with me, so clearly it was just a matter of personal preference. The nice thing about this recipe is that you can add and subtract ingredients to suit your taste so it's definitely a keeper.

Reviewed on Jan. 23, 2011 by cwbuff

This is a recipe that kids would like. I doubled the amt of hamburger, as I have hungry teenage boys. However, I was afraid it would be too dry, with just 1 can of soup and 3/4 cup water, but it came out fine. An easy, 1-pot comfort-food meal.

Reviewed on Oct. 22, 2010 by elvisfan73

my husband liked this so much that I had to make it twice in one week. The second time around I used mixed vegetables and put shredded cheese on top for the last 5 minutes of bake time.