Sausage Hashbrown Casserole


• 2 12 Oz Pork Sausage

• 2 1/2 Cups Shredded Cheddar Cheese, Divided

• 1 Can Cream of Chicken Soup

• 8 Oz Sour Cream

• 8 Oz French Onion Dip

• 1 Cup Chopped Green Onion

• 1/4 Cup Chopped Green Pepper

• 1/4 Cup Chopped Red Pepper

• 1/8 Tsp Pepper

• 30 oz Package Shredded Hash Browns, thawed


Preheat oven to 350 degrees. In a large skillet, cook sausage over medium heat until no longer pink and drain on paper towels. In a large bowl, combine 1 3/4 cups shredded cheddar cheese and the next seven ingredients. Fold in the hash brown potatoes. Spray some Cooking Spray on the bottom and sides of a 9×13 pan. Spread half of the hash brown mixture into the 9×13 pan. Top with sausage and remaining hash brown mixture. Sprinkle with 3/4 cup shredded cheese. Cover with foil and cook for 45 minutes. Uncover and cook for an additional 10-20 minutes until heated through.

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