Hash Brown Casserole

• 2 lbs. sausage (hot or mild)
• 2 c. shredded cheddar cheese
• 1 can (10 3/4 oz.) cream of chicken soup
• 1 c. sour cream
• 1 8 oz. container of French onion dip
• 1 c. chopped onion
• 1/4 c. green pepper, chopped
• 1/4 c. red pepper, chopped
• salt and pepper to taste
• 1 30 oz. pkg. frozen hash brown shredded potatoes, thawed

1. In a skillet, cook the sausage until browned.
2. Drain well. In a large mixing bowl, combine the cheese, soup, sour cream, French onion dip, chopped onion, peppers, salt and pepper.
3. Fold in thawed potatoes.
4. Mix well.
5. Spread half of hash brown mixture over bottom of 9 x 13 greased baking dish.
6. Spread 1/2 of the browned sausage over potato mixture. Repeat layering second 1/2 of hash brown mixture.
7. Top with remaining sausage.
8. Bake at 350 degrees for one hour or until casserole is golden brown.

sausage, cheddar cheese, cream of chicken soup, sour cream, onion, onion, green pepper, red pepper, salt, frozen hash brown shredded potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25324 (may not work)