Bacon Cheeseburger and Fries Casserole
  • 1 bag French Fries (26-28 ounce) thawed, Pick your favorite shape, my kids like Crinkle Cut
  • 2 pounds ground beef
  • 1 medium onion, diced (1 cup)
  • 2 cloves garlic, minced (1 teaspoon)
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken stock
  • 1 cup milk
  • 1 package (8 ounce) cream cheese, softened (I used light)
  • 2 cups sour cream (I used light)
  • 3 tablespoons Hidden Valley Ranch Dressing mix (or 1 packet)
  • 2 cups (8 ounces) Colby Jack Cheese, shredded
  • 10 slices bacon, cooked and crumbled
  • Garnishes:
  • Shredded Lettuce
  • Diced Tomatoes
  • Green Onions, sliced
  • Sour Cream
  • Pickles
  • Hot Sauce
  • Ketchup
  • Mustard
  • Anything you like on your Bacon Cheeseburger!
  1. Lightly grease a 9 x 13 inch dish. Use the deepest one you have. Spread ½ of the thawed french fries in the bottom of the dish. They will not completely cover the bottom.
  2. In a large skillet, brown the ground beef, onion, garlic, salt and pepper over medium high heat. Remove beef with a slotted spoon and set aside. Drain the grease from the skillet.
  3. Return the skillet to the stove top and melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until bubbly. Slowly add the chicken broth and milk, bring to a simmer and remove from the head. Whisk in the softened cream cheese, sour cream and ranch dressing mix.
  4. Place ½ of the beef mixture over the french fries in the prepared dish. Cover with ½ of the cream cheese mixture, followed by ½ of the Colby Jack cheese. Repeat layers with the french fries, beef, cream cheese mixture and Colby Jack cheese.
  5. Bake covered at 375 degrees for 45 minutes. Uncover and sprinkle with cooked and crumbled bacon. Return to the over and continue baking uncovered for 15-20 more minutes.
  6. Serve casserole with desired toppings.
Recipe by Sunflower Supper Club at