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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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One of my boys isn't so fond of eggs so when I found this casserole didn't use any, we had to give it a try. It makes quite a bit for our family of four, but was wonderful heated up for quick and easy breakfast during the week. Ingredients:
2 lbs bulk sausage |
1 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
2 cups shredded cheddar cheese, divided |
1 (15 ounce) can cheddar cheese soup |
1 cup sour cream |
1 cup french onion dip |
1/8 teaspoon pepper |
30 ounces frozen hash brown potatoes, thawed |
Directions:
1. Cook sausage in large skillet over medium heat until no longer pink.
2. Add chopped onion and peppers and cook until vegetables are tender, about 5 minutes. Drain on paper towels.
3. Combine 1 3/4 cups cheese and next 4 ingredients in large bowl.
4. Fold in potatoes.
5. Spread half of the potato mixture in a shallow 3-quart baking dish.
6. Top with sausage mixture.
7. Top with remaining potato mixture.
8. Sprinkle with remaining cheese.
9. Cover and bake at 350 for 45 minutes.
10. Uncover, bake 10 more minutes, or until heated through.
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