French Fry Casserole Bake

Preheat the oven to 375°F. Line a baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.

Spread the entire bag of frozen crinkle-cut fries in a single layer over the prepared baking sheet. Evenly sprinkle the kosher salt and cracked black pepper over the frozen fries. Bake for 20-25 minutes, ensuring the fries are cooked and not soggy. Monitor closely as oven performance may vary.

While the fries are baking, add the ground beef and finely chopped onions to a 4 to 5-quart stockpot or a 10 to 12-inch nonstick skillet over medium-high heat. Stir often until the beef is cooked through and no longer pink, about 5-7 minutes. Drain any excess liquid.

Lower the heat to medium and stir in the cream of mushroom soup, cheddar cheese soup, half and half, and Worcestershire sauce. Cook for 2 minutes, stirring constantly, then remove from heat.

Spray a 9×13 baking dish with nonstick cooking spray. Evenly spread the ground beef and soup mixture into the dish. Sprinkle 1 cup of shredded cheddar cheese over the mixture.

Remove the fries from the oven. Carefully spread them over the shredded cheddar layer. Evenly sprinkle the remaining 2 cups of shredded cheddar on top of the fries.

Bake the casserole for 18-20 minutes or until the cheese is melted, and the ground beef layer is bubbly. Serve while hot.