Johnsonville Sausage And Potato Skillet

• 2 (1 lb.) pkg. Johnsonville smoked or cooked sausage, sliced
• 2 Tbsp. vegetable oil
• 2 c. onion, chopped
• 3 c. frozen hash brown potatoes, thawed
• 1/2 Tbsp. dried parsley
• 1 (2.8 oz.) can French fried onions
• 1 1/2 c. green bell pepper, chopped
• 1 1/2 tsp. coarse ground pepper
• 1 1/4 tsp. minced garlic
• 1 (10 3/4 oz.) can condensed cream of mushroom soup

1. Heat oil in a skillet.
2. Add sausage, onion, hash browns, bell pepper, black pepper and garlic.
3. Saute over medium heat for 9 to 11 minutes or until vegetables are tender.
4. Transfer to a 9 x 13-inch baking pan or cast-iron skillet.
5. Spread condensed soup evenly over vegetable mixture.
6. Bake in a preheated 350u0b0 oven for 20 to 25 minutes.
7. Remove from oven and sprinkle parsley and fried onions on top.
8. Serves 8.
9. Preparation time:
10. 15 minutes.

sausage, vegetable oil, onion, frozen hash brown potatoes, parsley, onions, green bell pepper, coarse ground pepper, garlic, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444797 (may not work)