Ingredients
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2 lbs bulk pork sausage
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2 cups shredded cheddar cheese, divided
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1 (10 3/4 ounce) can cream of chicken soup
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1 cup sour cream
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1 (8 ounce) carton French onion dip
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1 cup chopped onion
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1/4 cup chopped red bell pepper
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salt and pepper
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1 (30 ounce) package shredded hash brown potatoes, thawed
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1/4 cup chopped green bell pepper
Instructions
- 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.