Preheat your oven to 350 °F (about 175 °C).

In a large skillet over medium‑high heat, brown the ground beef, breaking it into small crumbles as it cooks.

When the beef is mostly cooked through, add diced onion and green pepper. Stir and cook for 3–4 minutes until the vegetables soften.

Drain off excess grease from the skillet to reduce fat content and prevent the casserole from becoming greasy.

Return the skillet to heat and season with salt, pepper, and garlic powder, stirring to evenly distribute.

Stir in the soups (cheddar cheese and cream of mushroom) until all the meat and vegetables are coated in a smooth, creamy mixture.

Prepare a 9 × 13‑inch baking dish by spraying it generously with cooking spray (or lightly greasing).

Pour the meat mixture into the baking dish and spread it out in an even layer.

Sprinkle the shredded cheese blend evenly over the meat layer.

Arrange the frozen crinkle fries over the top of the cheese in an even layer.

Place the assembled dish into the oven and bake for 55 minutes.

After baking, remove the dish and sprinkle seasoned salt and parsley flakes over the fries.

Return the dish to the oven under the broiler for a few minutes (watch closely) to brown up and crisp the fry topping.

Take the casserole out, let it rest for a few minutes (this helps set the layers).

Serve warm and enjoy the hearty, creamy, cheesy goodness!