1-Getting Started: First, preheat your oven to 350°F to get that perfect baking temperature. Grease a 9×13 inch baking dish so nothing sticks and your casserole slides out easily later. Preparation only takes about 20 minutes, which is a win for anyone juggling a million things.

2-Mixing the Base: Next, brown 2 pounds of lean ground beef in a skillet over medium heat until it’s no longer pink. Add 1 cup diced yellow onions and 1 cup diced green peppers, cooking them until they’re soft and fragrant. Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon garlic powder for that flavorful kick.

Then, stir in 10.5 ounces of condensed cheddar cheese soup and 10.5 ounces of condensed cream of mushroom soup. Mix everything thoroughly until it’s well combined, creating a creamy base that’s hard to resist.

3-Assembling the Casserole: Spread the beef mixture evenly in your greased baking dish. Top it with 1 cup of shredded mozzarella and cheddar cheese blend for that gooey layer. Finally, cover the whole thing with 20 ounces of frozen crinkle-cut fries, arranging them so they get nice and crispy.

4-Baking and Finishing Touches: Bake the casserole at 350°F for 55 minutes, or until the fries turn golden and crispy. If you want them extra crunchy, broil it for a minute or two but keep an eye on it so it doesn’t burn. Once it’s out of the oven, sprinkle on 1/2 teaspoon seasoned salt and 1/2 teaspoon parsley flakes, then let it rest for 5 to 10 minutes. This step helps the flavors settle and makes serving a breeze.