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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


  1. Looks like the family really enjoyed it!

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

  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.

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


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