I love to develop my own recipes. My family and our friends from church are my favorite and most honest critics, and they love this meal!
—ANGELA SHERIDAN OPDYKE, IL
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 9 SERVINGS
1 pound bulk spicy pork sausage
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (16 ounces) sour cream
1 jar (16 ounces) double-cheddar cheese sauce
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon crushed red pepper flakes
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.
NOTE This recipe was tested with Ragu double-cheddar cheese sauce.