Ingredients
2 pounds bulk pork sausage
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 (8 ounce) package 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 (30 ounce) package frozen shredded hash brown potatoes, thawed
Directions
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.
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 degrees F for 45 minutes. Uncover; bake 10 minutes longer or until heated through.