Hash Brown Casserole

By ccavaletti

Ingredients

• 2 pounds Odom’s Tennessee Pride Country Sausage (mild or hot)
• 2 cups shredded cheddar cheese
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 cup sour cream
• 1 (8 oz.) container of French onion dip
• 1 cup chopped onion
• 1/4 cup each green and red bell pepper
• Salt and pepper to taste
• 1 (30-oz.) package frozen hash brown shredded potatoes, thawed

Preparation

Step 1

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 9 X 13-inch greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat layering second ½ of hash brown mixture. Top with remaining sausage.

Bake at 350°F for about one hour or until casserole is golden brown.

Helpful Hints:

Make it easy: Prepare casserole ahead of time, cool and freeze. When your guests arrive, simply thaw and re-heat in the oven. Also, to save on preparation time, use 1.25 lbs of fully cooked sausage patties in place of roll sausage.

Make it zesty: Substitute a container of jalapeño cheese dip for on cup of cheddar cheese.

Make it personal: Bake casserole in muffin tins. Let muffins cool, then freeze until ready to use. When ready to serve, simply thaw and re-heat in the oven.

We made this for Easter, 2014.

From a Tennessee Pride Advertisement