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Monday, July 25, 2011

Creole Beef Casserole


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 HomePhotobucket These Chicks Cook

4 comments:

  1. Looks like the family really enjoyed it!

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  2. Sounds delicious! and easy to have it ready fast for dinner!

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  3. This 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.

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  4. Looks delicious! Thanks so much for stopping by Recipe Roundup!

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