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
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.
recipe source: Taste of Home
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Looks like the family really enjoyed it!
ReplyDeleteSounds delicious! and easy to have it ready fast for dinner!
ReplyDeleteThis has so many ingredients, my family likes, I know they would like it without the beef, though. We are really working on cutting down. I can see this as a wonderful side dish. Thanks for the link.
ReplyDeleteLooks delicious! Thanks so much for stopping by Recipe Roundup!
ReplyDelete