Hashbrown Casserole

I've modified this recipe a bit since I got it from my friend, Jeanee. It's a good one! I especially love the flavor of the sausage and peppers.

1 or 2 lb. sausage – hot or mild

2 c. shredded cheddar cheese

1 can cream of chicken soup

1 c. sour cream

8 oz. French onion dip OR ¾ cup sour cream and ½ envelope onion soup mix

1 c. chopped onion

¼ c. each green and red bell pepper

salt and pepper to taste

1 (30 oz.) package frozen hash brown shredded potatoes (or country style), thawed. 

        In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9x13 greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat with second half of hash browns then sausage. (Or place all of the hash brown mixture in the baking dish and top with sausage.) Bake at 350º for about one hour or until casserole is golden brown.