My Sausage and Hashbrown Casserole
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shredded sharp cheddar cheese
campbell's cream of chicken soup
container of french onion dip
chopped bell pepper
chopped red bell pepper
pkg. frozen hashbrowns, defrosted
shredded sharp cheddar cheese for topping
Cook sausage with onions and peppers. When sausage is no longer pink, lift out of skillet with slotted spoon. Set aside. Save drippings in skillet.
In a mixing bowl mix cheddar cheese, chicken soup, sour cream, French Onion Dip. Then set aside.
Heat drippings in skillet, adding some cooking oil if needed. Pour hashbrowns in skillet and add salt and pepper. Cook until slightly browned. Pour into large mixing bowl to cool.
Now mix the sausage mixture with the hashbrowns. Then add the soup mixture and combine all well.
Pour entire mixture into a 3 quart baking dish that has been sprayed with Pam. Bake at 350 degrees, covered, until hot and bubbly, about 30-40 min.
Remove from oven and add more cheddar cheese and return to oven uncovered until well melted, about 5 min.
Last Updated: Fri, Jun 3, 2011