Creole Beef Casserole

By Cindy_Wicker

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 small onion, chopped
• 1/4 teaspoon pepper
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 pounds ground beef
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 3 teaspoons Creole seasoning
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 3/4 cup crushed cornflakes
• 1/4 cup butter, melted

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 large skillet, cook beef over medium heat 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 350° for 40-45 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1-1/4 cups equals 654 calories, 36 g fat (21 g saturated fat), 133 mg cholesterol, 1,763 mg sodium, 51 g carbohydrate, 2 g fiber, 28 g protein.