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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Pork sausage is sandwiched between layers of hash browns flavored with cream of chicken soup and French onion dip. Cheddar cheese tops the all-in-one breakfast casserole from Esther Wrinkles of Vanzant, Missouri. Ingredients:
2 pounds bulk pork sausage |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1 carton (8 ounces) french onion dip |
1 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1/8 teaspoon pepper |
1 package (30 ounces) frozen shredded hash brown potatoes, thawed |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next seven ingredients; fold in potatoes.
2. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 10-12 servings.
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