Feeding the kids: Cheeseburger and fries casserole

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun twist on a classic favorite. I found the recipe in “365 Comfort Foods: Inspiring Meals for Every Day of the Year," by the editors of "Better Homes and Gardens" (Houghton Mifflin Harcourt; $19.99).

Cheeseburger and Fries Casserole
(Makes 6 servings)

Ingredients
- 1 1/2 pounds lean ground beef
- 3/4 cup chopped green sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 6-ounce can tomato paste
- 1 10.75-ounce can condensed cheddar cheese soup
- 1/2 cup light sour cream
- 4 cups frozen French-fried shoestring potatoes
- 1 teaspoon seasoned salt (optional)
- Assorted toppers, such as ketchup, pickle slices, yellow mustard, and/or chopped tomato, chopped onion, diced avocado, shredded cheese, bacon or jalapeño peppers (optional)

Directions
1. Preheat oven to 350 F. In a 12-inch skillet cook ground beef, sweet pepper, onion and garlic over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes and tomato paste. Bring to a boi; reduce heat. Simmer, uncovered for 5 minutes.

2. Transfer mixture to an ungreased 2-quart rectangular baking dish. In a medium bowl, stir together soup and sour cream; spread over meat mixture. Sprinkle with shoestring potatoes and, if desired, seasoned salt.

3. Bake, uncovered, for 40 to 45 minutes or until heated through and potatoes are golden. If desired, serve with assorted toppers.