Ingredients
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cups sour cream1 small onion, chopped1/4 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1-1/2 pounds ground beef1 cup ketchup1/4 cup packed brown sugar3 teaspoons Creole seasoning1 teaspoon garlic salt1 teaspoon dried oregano1/4 teaspoon cayenne pepper3/4 cup crushed cornflakes1/4 cup butter, melted
Preparation
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.
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.
