Ingredients
2 pounds bulk pork sausage2 cups shredded cheddar cheese, divided1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1 carton (8 ounces) French onion dip1 cup chopped onion1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1/8 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed
Preparation
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes.
Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
