Ingredients:
2 lbs bulk pork sausage
2 cups shredded cheddar cheese, divided
1 (10 3/4 ounce) cans cream of chicken soup
1 cup sour cream
1 (8 ounce) cartons French onion dip
1 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
salt and pepper
1 (30 ounce) packages shredded hash brown potatoes, thawed
Directions:
In a large fry pan, crumble and cook sausage until thoroughly browned.
Drain grease out of pan, then further drain sausage on paper towel lined plate.
In a bowl, mix together 1 3/4 cup cheese and the next 7 ingredients.
Add potatoes and fold in gently.
Spread half of potato mixture into a greased shallow 3-quart casserole dish.
Top with sausage then remaining potatoe mixture.
Sprinkle with remaining cheese.
Cover with foil and bake at 350 degrees for 45 minutes.
Uncover and bake 10 minutes more or until heated through and bubbly.
Servings: 10-12
Time preparation: 20 min.
Time total: 75 min.