Sausage Hash Brown Casserole

The Jones' look forward to Saturday morning JUST to eat breakfast. I decided to try something different today. I saw this recipe on one of my favorite blogs Real Housemoms and it looked delicious. Let me tell you - it was absolutely YUMMY! My husband and daughter loved this. Now, I'll admit my husband was a bit skeptical at first because he's used to his pancakes, bacon, eggs, etc. but he really liked it. The recipe was easy to make and it's great for feeding crowds. I made this in my 9x13 dish and there is plenty left over, so we'll eat it again tomorrow and I'll likely add some home made muffins and fresh fruit. ENJOY!

INGREDIENTS

• 2 12 oz. Reduced Fat pork sausage
• 2½ cups shredded cheddar cheese, divided
• 1 10¾ oz can cream of chicken soup
• 8 oz container light sour cream
• 8oz container french onion dip
• 1 cup chopped green onion
• ¼ cup chopped green pepper
• ¼ cup chopped red pepper
• ⅛ tsp pepper
• 30 oz package frozen shredded hash brown potatoes, thawed

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. In a large skillet, cook sausage over medium heat until no longer pink and drain on paper towels

3. In a large bowl, combine 1¾ cups shredded cheddar cheese and the next seven ingredients

4. Fold in the hash brown potatoes

5. Spray some PAM Spray on the bottom and sides of a 9x13 pan

6. Spread half of the hash brown mixture into the 9x13 pan

7. Top with sausage and remaining hash brown mixture

8. Sprinkle with ¾ cup shredded cheese

9. Cover with foil and cook for 45 minutes

10. Uncover and cook for an additional 10-20 minutes until heated through (I did 20)