 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
My MIL made this casserole for breakfast over Thanksgiving 2 years ago. When I asked her for the recipe I was dumbfounded that there were no eggs in it. I thought it was a variation of the typical breakfast casseroles. Read more . It is delicious and my whole family enjoys it (even the kids). I have made it for breakfast & for dinner. Ingredients:
2 pounds bulk seasoned sausage |
2 cups shredded cheddar cheese |
1 (10 3/4 oz) can cream of chicken soup |
1 cup sour cream |
1 (8 oz) container french onion dip |
1/4 cup chopped onion |
1/4 cup each of green and red bell peppers, chopped (i used orange |
red) |
2 tsp garlic, minced |
1 (30 ounce) package frozen hash browns, thawed. |
Directions:
1. In skillet, brown sausage and drain. Preheat oven to 350 degrees.
2. In a large mixing bowl combine cheese, soup, sour cream and onion
3. dip; set aside.
4. Sauté onion, peppers and garlic until tender and add to soup
5. mixture. Fold in hash browns and mix well. Spread half of hash
6. brown mixture over bottom of 9 x 13 greased baking dish. Spread
7. half of sausage over hash browns. Repeat. Top with remaining
8. sausage. Bake for about 1 hour.
|
|