2 lbs. breakfast sausage
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 8 oz. container of French Onion dip
1 cup chopped onion
½ cup chopped green bell peppers
½ cup chopped red bell peppers
Salt and pepper
1 30 oz. package frozen hash brown shredded potatoes, thawed on paper towels
In a skillet, cook the sausage until brown. Drain well.
In a large mixing bowl, combine cheese, soup,
sour cream, onion dip, chopped onion and
peppers. Add salt and pepper to taste. Fold
in the thawed hash browns. Mix well.
Spread half the mixture over the bottom of
a 13" x 9" greased baking dish.
Add half the browned sausage. Repeat, adding
a second layer of the hash brown mixture
and finishing with a second layer of sausage.
Bake at 350° for 1 hour, or until brown.