Hash Brown Casserole

• 2 lbs. country sausage
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 8-oz. container French onion dip
• 1 cup chopped onion
• ¼ cup each green and red bell pepper
• Salt and pepper
• 1 30-oz pkg. frozen hash brown shredded potatoes, 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 hash brown potatoes.  Spread ½ of the hash brown mixture over bottom of a 9 x 13-inch greased baking dish.  Spread ½ of the browned sausage over hash browns.  Repeat.  Bake at 350 for about 1 hour or until casserole is golden brown.

(Morie)