01 -
Preheat oven to 375°F. Line a baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.
02 -
Spread frozen crinkle-cut fries in single layer on prepared baking sheet. Evenly sprinkle kosher salt and cracked black pepper over fries. Bake 20-25 minutes until cooked and not soggy, monitoring closely as oven performance varies.
03 -
Add ground beef and finely chopped onions to 4-5 quart stockpot or 10-12 inch nonstick skillet over medium-high heat. Stir frequently until beef is cooked through and no longer pink, about 5-7 minutes. Drain excess liquid.
04 -
Lower heat to medium and stir in cream of mushroom soup, cheddar cheese soup, half and half, and Worcestershire sauce. Cook 2 minutes, stirring constantly, then remove from heat.
05 -
Spray 9x13 baking dish with nonstick cooking spray. Evenly spread ground beef and soup mixture into dish. Sprinkle 1 cup shredded cheddar cheese over mixture.
06 -
Remove fries from oven and carefully spread over shredded cheddar layer. Evenly sprinkle remaining 2 cups shredded cheddar on top of fries.
07 -
Bake casserole 18-20 minutes until cheese is melted and ground beef layer is bubbly. Serve while hot.