Thursday, January 19, 2012

Sausage Hashbrown Bake

We had this Taste of Home breakfast casserole for dinner tonight. Very good, I was suprised that it didn't have eggs in it. If you try it let me know how you liked it.

Sausage Hashbrown Bake
2 lbs pork sausage
2 cups shredded cheddar cheese
1 can (10 3/4 oz) cream of chicken soup
1 cup sour cream
1 carton (8oz) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper (I used 1/2 cup green pepper because reds were $2 ea)
1/8 tsp pepper
1 package (30oz) frozen shredded hasbrown potatoes, thawed
Optional: Diced tomatoes

In a large skillet, cook sausage over medium heat(use your mix-n-chop) until no longer pink; drain on paper towels. In a large bowl, combine 1 3/4 cup of cheese and the next 7 ingredients; fold in potatoes.

Spread 1/2 of potato mixture in a greased 9x13 pan. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese and diced tomotoes. Cover and bake 350 for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

If you use stoneware like I do, I cooked it covered for 1 hour and then uncovered it and cooked it for 15 mins more. My potatoes were still just a little bit frozen to.