Recipe Background
You may not be from the bayou, but you are going to love what it has in store for you! This Creole Casserole certainly packs a Southern punch, and really has something everyone will love. The creamy, cheesy hash brown potatoes are topped with some crazy-good creole seasoned ground beef, and a final layer of crispy cornflakes sets it off right! You don't have to take a trip to the south to enjoy an authentic-tasting meal. Try this Creole Casserole to give your table a little trip to Mardi Gras. It's a festival of flavors we know you're going to love!
You may not be from the bayou, but you are going to love what it has in store for you! This Creole Casserole certainly packs a Southern punch, and really has something everyone will love. The creamy, cheesy hash brown potatoes are topped with some crazy-good creole seasoned ground beef, and a final layer of crispy cornflakes sets it off right! You don't have to take a trip to the south to enjoy an authentic-tasting meal. Try this Creole Casserole to give your table a little trip to Mardi Gras. It's a festival of flavors we know you're going to love!
Ingredients
- 2 (10.75-ounce) cans condensed cream of chicken soup undiluted
- 2 cups sour cream
- 1 small onion chopped
- 1/4 teaspoon black pepper
- 1 (30-ounce) package frozen shredded hash brown potatoes thawed
- 2 cups cheddar cheese shredded
- 1 1/2 pounds ground beef
- 1 cup ketchup
- 1/4 cup brown sugar packed
- 3 teaspoons creole seasoning
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3/4 cup cornflakes crushed
- 1/4 cup butter melted
- scallions to taste, sliced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl, add the cream of chicken soup, the sour cream, the onion, and the black pepper and stir to combine.
- Add the hash brown potatoes and the cheddar cheese to the soup mixture and stir to combine.
- Transfer the hash brown potato mixture to the prepared baking dish.
- In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
- Add the ketchup, the brown sugar, the creole seasoning, the garlic salt, the dried oregano, and the cayenne pepper. Stir to combine and cook, about 1-2 minutes.
- Transfer the ground beef mixture from the stovetop, then evenly layer it on top of the potato mixture.
- In a small bowl, add the cornflakes and the melted butter, stir to combine.
- Evenly sprinkle the cornflake mixture on top of the ground beef layer.
- Bake, uncovered, until bubbly, about 40-45 minutes.
- Top with the scallions and serve.
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