â€¢ 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
â€¢ 2 cups (16 ounces) sour cream
â€¢ 1 small onion, chopped
â€¢ 1/4 teaspoon pepper
â€¢ 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
â€¢ 2 cups (8 ounces) shredded cheddar cheese
â€¢ 1-1/2 pounds ground beef
â€¢ 1 cup ketchup
â€¢ 1/4 cup packed brown sugar
â€¢ 3 teaspoons Cajun seasoning
â€¢ 1 teaspoon garlic salt
â€¢ 1 teaspoon dried oregano
â€¢ 1/4 teaspoon cayenne pepper
â€¢ Crushed potato chips
â€¢ 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.
â€¢ 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. Sprinkle potato chips over top. Bake,uncovered, at 350° for 40-45 minutes or until bubbly.
**Found it to be a bit too sweet so would probably cut back on the brown sugar and add a wee bit more seasonings.
Did not use frozen hash browns...grated about 10 peeled potatoes and parboiled them for about 5 minutes. Drained real well then added to the soup mixture. Cheaper that way!
Overall, a keeper!