Beef Hashbrown Casserole

By tbarg

TOH

Ingredients

• 2 cans cream of chicken soup (or mushroom soup)
• 2 cups sour cream
• 1 small onion, chopped
• 1/4 tsp. pepper
• 1 pkg frozen shredded hash brown potatoes, thawed
• 2 cups shredded cheddar cheese
• 1 1/2 lbs ground beef
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 3 tsp. Creole seasoning
• 1 tsp. garlic salt
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 3/4 cup crushed cornflakes
• 1/4 cup butter, melted

Details

Servings 8
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

In a large bowl, combine the soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3 qt. baking dish.
In a lg skillet, cook beef until no longer pink; drain. Stir in the ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, at 350F for 40-50 minutes or until bubbly.