Feb 012005
Share This Recipe

Tammy: You can use one family size can of Cream of Mushroom soup (about 26 oz.) instead of two of the smaller cans if you like more sauce with your recipes. You could also use other flavors of Cream soup, like Celery. Lisa, our recipe submitter, said she hadn’t used Cheddar Cheese soup with this recipe, but I bet that would be really good too. This is a quick dish to put together, and could very easily be mass-produced.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.















Makes: 8×8 pan







Raw lean hamburger

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.

Onion salt, salt and pepper

To taste

Frozen french fries

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Cream of mushroom soup

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Shredded cheese, any kind

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.


Assembly Directions:
Put the raw hamburger in the pan, patting it to evenly cover the bottom. Sprinkle the desired amount of onion salt, salt and pepper on top of the hamburger. Dump the frozen French fries on top of the meat. Pour the soup over the fries. Bake at 350 degrees for 1 hour. Remove from the oven and set aside to cool.

Freezing Directions:
Sprinkle the shredded cheese over the cooled casserole, or put it in a freezer bag to be added on serving day. Wrap the cooled casserole in plastic wrap and then foil, or put it in a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in the refrigerator. Unwrap the casserole, and if you haven’t already, add the shredded cheese. Heat at 350 degrees for 15 to 20 minutes, or until heated through.

Nutritional Info: Cheeseburger and Fried Delight
Analysis was done without onion salt, salt or pepper.
Per Serving: 409 Calories; 27g Fat (59.8% calories from fat); 22g Protein; 19g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 958mg Sodium.
Exchanges: 1 Grain (Starch); 3 Lean Meat; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.