sausage hashbrown breakfast casserole

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sausage hashbrown breakfast casserole

Breakfast

Sausage Hashbrown Breakfast Casserole

This sausage hashbrown breakfast casserole layers browned sausage and hashbrowns in a dish that's more luxe than the usual morning fare. The secret: cream of chicken soup, sour cream and French onion dip, all topped with melty cheese.

Ingredients

2 pounds bulk pork sausage
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 carton (8 ounces) french onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawedq

Directions

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.