 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A great brunch or lunch side dish. Ingredients:
2 pounds sausage |
2 cups shredded cheddar cheese |
1 can (10 3/4 oz) cream of chicken soup |
1 cup sour cream |
1 (8 oz) container of french onion dip |
1 cup chopped onion |
1/4 cup each green and red bell pepper |
salt and pepper to taste |
1 (30 oz) package frozen hash brown shredded potatoes, thawed |
Directions:
1. In a skillet cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 x 13 inch greased baking dish. Spread
2. 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350 degrees for about one hour or until casserole is golden brown.
|
|