Sausage Hashbrown Casserole

• 2 pounds Mild Sausage
• 30 ounces, weight Bag Of Frozen Hash Browns, Thawed
• 1 whole Onion, Chopped Fine
• 1/2 cups Bell Pepper, Chopped Fine
• 1 can (10 3/4 Oz.) Cream Of Chicken Soup
• 8 ounces, weight Sour Cream
• 8 ounces, weight French Onion Dip (my Favorite Brand Is Purity)
• 2 cups Shredded Cheddar Cheese
• Salt And Pepper, to taste

1. Brown sausage and drain well; set aside.
2. In a large bowl, mix onion, bell pepper, soup, sour cream, French onion dip, and cheese. Fold in the hash browns. Salt and pepper to taste.
3. Spread half of the hash brown mixture in a 9x13 dish. Top with half of the cooked sausage. Repeat layers.
4. Bake at 350F for an hour or until bubbly.
5. If you assemble this ahead of time, let it sit on the counter for a few minutes before putting it into the oven.

sausage, browns, onion, bell pepper, cream of chicken soup, cream, onion, cheddar cheese, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/sausage-hashbrown-casserole/ (may not work)