Creole Beef Casserole
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 8 servings.
One night, when my husband and I were each cooking something different, we ended up combining them for this dish. Serendipity! —Nicki Austin, Lawrenceville, Illinois
Ingredients
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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2 cups sour cream
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1 small onion, chopped
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1/4 teaspoon pepper
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1 package (30 ounces) frozen shredded hash brown potatoes, thawed
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2 cups shredded cheddar cheese
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1-1/2 pounds ground beef
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1 cup ketchup
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1/4 cup packed brown sugar
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3 teaspoons Creole seasoning
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1 teaspoon garlic salt
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1 teaspoon dried oregano
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1/4 teaspoon cayenne pepper
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3/4 cup crushed cornflakes
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1/4 cup butter, melted
Directions
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1.
Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish.
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2.
In a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts
1-1/4 cups: 654 calories, 36g fat (21g saturated fat), 133mg cholesterol, 1763mg sodium, 51g carbohydrate (19g sugars, 2g fiber), 28g protein.
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