Pork sausage sandwiched between layers of crispy hash browns and flavored with cream of chicken soup and French onion dip makes for an all-in-one casserole you soon won’t forget. Try it for breakfast or dinner.
—ESTHER WRINKLES VANZANT, MO
PREP: 15 MIN. • BAKE: 55 MIN. • MAKES: 10-12 SERVINGS
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, thawed
1. In a large skillet, cook 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 seven ingredients; fold in potatoes.
2. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and the remaining potato mixture. Sprinkle with the remaining cheese. Cover and bake it at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.