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Creole Beef Casserole

Creole Beef Casserole
“My husband and I were each cooking something different one night and combined them for this dish. It’s great!” —Nicki Austin, Lawrenceville, Illinois
8 ServingsPrep: 25 min. Bake: 40 min.

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

Directions

  • 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
© Taste of Home 2013

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Creole Beef Casserole (continued)

Directions (continued)

  • 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.
© Taste of Home 2013