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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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âMy husband and I were each cooking something different one night and combined them for this dish. Itâs great!â âNicki Austin, Lawrenceville, Illinois 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:
1. 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.
2. 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.
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