2 lb. sausage (mild or hot)
2 c. shredded cheese
1 regular can cream of chicken soup
1 c. sour cream
1 (8 oz.) container French onion dip
1/4 c. green bell peppers
1/4 c. red bell peppers
1 (30 oz.) pkg. frozen hash browns shredded potatoes, thawed
salt and pepper to taste
Brown sausage in skillet; drain well. In a large mixing bowl,
combine the cheese, sour cream, chicken soup, bell peppers, French
onion dip, salt and pepper. Fold in thawed hash brown potatoes; mix
well. Spread 1/2 of the hash brown mixture over the bottom of a 9 x
13-inch greased baking dish. Spread 1/2 of the browned sausage over
the hash brown mixture. Continue layering with remaining sausage.
Bake at 350 degrees for 1 hour, or until casserole is golden brown.
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