Hash Brown Potatoes

• 1 (32 oz.) pkg. frozen hash brown potatoes
• 1/2 c. onions, chopped very fine
• 2 c. grated Cheddar cheese
• 1 can cream of chicken soup
• 1/2 c. butter
• 2 c. sour cream
• corn flakes, crushed
• 1 large squash (unpeeled), sliced lengthwise
• 1/2 lb. Italian sausage meat
• 8 oz. Monterey Jack cheese, grated
• 1 c. croutons or stuffing mix
• 1 large can stewed tomatoes
• 1 large onion, chopped

1. Simmer squash halves in boiling water for 8 to 12 minutes until tender, but not soft.
2. Drain and place in a large baking dish.
3. Fry and crumble the sausage meat with the onion.
4. Drain and add the remaining ingredients.
5. Scoop out the squash and add to the sausage mixture.
6. Return to the skins.
7. Bake in a 400u0b0 oven until warm.

frozen hash brown potatoes, onions, cheddar cheese, cream of chicken soup, butter, sour cream, corn flakes, italian sausage meat, cheese, croutons, tomatoes, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958164 (may not work)