Creole Beef Casserole

Adapted from Simple & Delicious
November 2010

Creole Beef Casserole
Serves: 8-12

Ingredients:
1 cans cream of chicken soup
2 cups light sour cream
1 tsp onion powder
1/4 tsp pepper
1 (30 oz) package frozen hash browns
2 cups cheddar cheese
1 lb ground beef (original calls for 1.5 lbs but I always cut back)
1 cup ketchup
1/4 c packed brown sugar
3 tsp Creole seasoning
1 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne pepper
3/4 c crushed cornflakes
1/4 c melted butter

Directions:
Preheat oven to 350.
In a skillet, brown the ground beef over medium heat until the pink is gone.  Drain.
While beef is browning, in a large bowl, combine hashbrowns, onion powder, soup, cheese and sour cream.  Mix.  Turn in to a greased 9x13 baking dish.
Add the ketchup, brown sugar and remaining seasonings to the beef.  Spoon on top of potatoes in baking dish.
Top with combination of cornflakes and butter.
Bake at 350 for 45-60 minutes.

I think you could easily freeze this by allowing the beef to cool, then adding it to the top of the potatoes. You'd add the topping right before cooking.