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 Home These Chicks Cook