Tuesday, November 17, 2009

Holiday Hash Brown Casserole

2 pounds Sausage
2 cups shredded cheddar cheese
1 (10 ¾ oz.) can cream of chicken soup
1 cup sour cream
1 (8 oz.) container of French onion dip
1 cup chopped onion
¼ cup each green and red bell pepper
Salt and pepper to taste
1 (30-oz.) package frozen hash brown shredded potatoes, thawed

In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat layering second ½ of hash brown mixture. Top with remaining sausage. Bake at 350°F for about one hour or until casserole is golden brown.

No comments: