Sausage Hash Brown Casserole

This is what I made for Andrew & I for Thanksgiving Day brunch. I wanted something hearty to hold us over until dinner, since I thought we’d be too busy to eat during the afternoon! We invited a bunch of people over (mostly young hungry guys), so I ended up pulling out the leftovers of this casserole as an appetizer! If I remember correctly, it went pretty fast…

2 lbs. sausage
2 c. shredded cheddar cheese
1 can (10-3/4 oz) cream of chicken soup, undiluted
1 c. sour cream
1 (8 oz) container of French onion dip
1 c. chopped onion
1/4 c. ea. green & red bell pepper
salt & pepper to taste
1 (30 oz) pkg. frozen hash brown shredded potatoes, thawed

1. 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 the thawed hash brown potatoes. Mix well.
2. Spread half of the hash brown mixture over bottom of a 9″x13″ greased baking dish (if you didn’t notice, I cut my recipe in half and just used an 8″ square pan). Spread half of the browned sausage over hash browns. Repeat layering. Bake at 350F/180C for about 1 hour or until casserole is golden brown.