Friday, November 18, 2011

Sausage & Hash Brown Casserole (eggless)

2 lbs mild Tennessee Pride Country Sausage
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed

In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.

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