Creole or Cajun Beef Casserole

This recipe is slightly altered from the Oct/Nov 2010 Simple and Delicious and it is so good!  It's basically funeral potatoes with a kind of BBQ-like beef mixture on top.  The flavors went to together so well.  Chad said he could eat it for breakfast too.  Avery ate one of the corn flakes on the top and pronounced the whole thing disgusting (many times over).  She also told us that she's not going to allow funeral potatoes to be served at her funeral because they're sick! 
But for the rest of us...  I used Cajun Seasoning instead of Creole because that's what I had.  I also left out the cayenne since Cajun already has enough pepper for my taste.  If you want to make your own Cajun seasoning here's a link.  If I had read the recipe closely like I just did, I might have noticed that they note the ingredients for Creole seasoning.  Oh well, we liked it this way! I also did a half recipe and it fit well in an 11x7 pan or a casserole dish would work for a 1/2 recipe too.

Cajun Beef Casserole
1 can cream of chicken soup
1 c. sour cream
1/4 tsp. onion powder
1/8 tsp. pepper
1/2 of a 32 oz pkg of hash browns, whichever style you want
1 c. shredded cheddar cheese
1/2 - 1 lb. ground beef
1/2 c. ketchup
2T. brown sugar
1 1/2 tsp. Cajun seasoning
1/2 tsp. garlic powder
1/2 tsp. oregano
1/8 tsp. cayenne pepper, optional
1/2 c. crushed corn flakes
2T. butter, melted

In a large bowl, combine the soup, sour cream, onion powder and pepper.  Stir in potatoes and cheese; transfer to a greased  2-qt baking dish.
Cook the 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 the top.  Bake, uncovered, at 350 for 40-45 minutes or until bubbly.