2 lbs. Tennessee Pride Sausage (Hot, Mild or All Natural)
2 Cups Shredded cheddar cheese
1 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 & red bell pepper
Salt & pepper to taste
1 (30 oz.) pkg frozen hash brown shredded potatoes, thawed
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
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 9x13 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 degrees for about one hour or until casserole is golden brown.
Can substitute jalapeno cheese dip for one cup of cheese to make it spicy.
Can substitute 1 cup of non-fat or low-fat plain yogurt in place of sour cream to make it lighter.
Can bake casserole in muffin tins. Let muffins cool, and then freeze until ready to use.