THIS is the boys' favorite dinner. All the daycare children scream for it. I remember delving into this hearty casserole with a big grin as a child. Granted, it is a little odd when you look at the ingredients. The taste will definitely outweigh any doubts you may harbor. It is also a great meal to put in the freezer if you do freezer meal planning.
I like to bake this baby on hectic days when I am in need of an easy dinner idea. It beats tater tot casserole hands down. I have had to tweak it a time or to when I was out of creamed corn or cream of mushroom soup and it still turned out edible. I tend to watch it bake and cook it for a wee bit longer than the recipe says- we like the fries a little crispy on the bottom.
I am not sure which Aunt this recipe hailed from (Julie or Kris)- I remember them both serving it. So, I am going to give credit to both of them. They can fight over the rights at Thanksgiving!
Drum roll please....
French Fry Casserole
- 1 1/2 pounds hamburger
- 1 medium onion- diced
- 1 bag frozen french fries- we use crinkle cut
- 1 can cream corn
- 1 can kernel corn (I use frozen corn)
- 1 can cream of mushroom soup
Brown the hamburger and onion until done. Salt and pepper to taste. Add the soup and corns to the meat mixture. Stir and heat through. Set aside.
Grease a 9x13 pan.
Pour the bag of french fries in the bottom of the pan. Spread out and gently salt.
Take the meat and corn mixture- pour it over the french fry bottom. Spread the mix evenly across the frozen fries.
Cover the casserole loosely and bake for about 30 minutes. Remove the cover and bake for another 15- 20 minutes. You may want to bake it longer if you want the fries a little crispy.
Remove from the oven and let rest 5 minutes before serving.
We like to serve this casserole with salad and warm biscuits. Writing this post is making me hungry...
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What's your family's favorite dish?