Ingredients
8
8 servings
- •1 pound bulk pork sausage
- •1 (10.75 ounce) can cream of chicken soup
- •1 (8 ounce) package French onion dip
- •0.25 cup diced green bell pepper
- •0.25 cup diced red bell pepper
- •0.25 cup diced onion
- •1 (16 ounce) package frozen hash brown potatoes, thawed
- •2 cups shredded Cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
- Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 400
- Carbohydrate: 18g
- Fat: 32g
- Fiber: 1g
- Protein: 17g
- Sugar: 2g
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