Ingredients:
- 1 to 2 pounds hot or mild sausage
- 2 cups shredded cheddar cheese
- 1 can (10 3/4 oz.) cream of chicken soup
- 1 cup sour cream
- 1 (8-oz) container of French onion dip
- 1 large onion, chopped
- 1/4 cup green bell pepper
- 1/4 cup red bell pepper
- salt and pepper to taste
- 1 (30 oz.) package shredded hash brown potatoes, thawed
Preparation:
In a heavy skillet cook the sausage until browned, breaking up as you stir and cook. Drain off excess grease. In a large mixing bowl, combine the shredded cheese, cream of chicken soup, sour cream, French onion dip, chopped onion, chopped bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well.
Spread half of the hash brown mixture over bottom of a greased 9 x 13 x 2-inch
baking dish. Spread half of the browned sausage over hash browns. Repeat
layering second 1/2 of has brown mixture. Top with remaining sausage.
Bake at 350° for about 1 hour, until casserole is hot and golden brown.
Serves 8 to 12.
Shared by Coweyes Brown
More Potato Casserole Recipes
Country Breakfast Casserole
Cheese and Chive Potatoes
Hash Brown Casserole with Sour Cream
Onion Potato Casserole
Party Potato Casserole
Luscious Potato Casserole
Holiday Potato Casserole
Scalloped Potatoes
Scalloped Potatoes with Ham
Hash Brown Potato Casserole
Hash Brown Potato Casserole II
Salmon and Potato Casserole
Meatloaf Potato Casserole
Hamburger and Potato Casserole
Crockpot Hamburger Potato Casserole
Potato Casseroles
Scalloped Potatoes
Hash Brown Recipes
Potato Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
