Dump frozen steak fries in the baking dish and 4 simple ingredients to get a feast so amazing your family will be begging for more.

This 5-ingredient oven baked steak fry bake is one of those busy-night miracles that feels like comfort food and looks like you fussed. You literally dump frozen steak fries into a glass baking dish, add four simple pantry staples, and let the oven do the magic. The fries soak up all the creamy, cheesy goodness and turn into a cozy, stick-to-your-ribs casserole that tastes like something from a small-town diner. It’s perfect for nights when you want to spoil your family a little without spending all evening in the kitchen.

Serve this hearty steak fry bake with something fresh and crunchy to balance it out, like a simple green salad, sliced cucumbers and cherry tomatoes, or steamed green beans. A side of roasted broccoli or a bagged salad mix works great when time is tight. Add some ketchup, ranch, or hot sauce on the table so everyone can doctor their plate just how they like it. If you want to stretch the meal, warm up some dinner rolls or garlic bread to soak up the extra sauce.

Servings: 4

1 (28–32 ounce) bag frozen steak fries

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch oven-safe glass baking dish with cooking spray or a thin swipe of oil.

Dump the frozen steak fries straight from the bag into the prepared glass baking dish. Spread them out into an even layer so they cover the bottom of the dish.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, 1 cup of the shredded cheddar cheese, and the seasoned salt until everything is well combined and creamy.

Spoon the soup and cheese mixture over the steak fries, then gently spread it with the back of the spoon to cover most of the fries. It doesn’t have to be perfect; some fries peeking through are fine.

Cover the baking dish tightly with foil and bake for 25 minutes, until the fries are starting to soften and the sauce is hot and bubbly around the edges.

Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered.

Bake for another 10–15 minutes, or until the cheese on top is melted and golden in spots and the fries are tender when pierced with a fork.

Let the steak fry bake rest for about 5 minutes before serving so it can set up slightly. Scoop into bowls or onto plates and serve hot.

You can easily tweak this bake to fit your family’s tastes. For picky eaters who don’t love mushrooms, swap the cream of mushroom soup for cream of chicken or cream of cheddar soup. If your crew likes a little kick, add 1/4 teaspoon of black pepper or a pinch of paprika or chili powder into the sauce mixture. You can also stir in 1/2 cup of cooked, crumbled bacon or diced ham before baking for extra protein. For a little color, sprinkle chopped green onions or parsley on top after baking. If you need to lighten it up, use light sour cream and a reduced-fat cheese, but keep in mind that lower-fat dairy can separate more easily, so avoid very high oven temperatures or overbaking. To make this vegetarian, stick with cream of mushroom or cream of celery soup and check the soup label to be sure it doesn’t contain meat-based stock. Food safety tips: Always bake the casserole until it is piping hot in the center and the internal temperature reaches at least 165°F (74°C), especially if you add any cooked meats. Keep frozen fries frozen until you’re ready to use them; don’t let them sit out on the counter for long periods. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and reheat thoroughly before serving again.