Brunch Casserole

1 lb. Hot & Mild Sausage (Jimmy Dean)

2 cups. Shredded Cheddar Cheese

1 can. Cream of Chicken Soup

1 cup. Sour Cream

8 oz. French Onion Dip

1 cup. Chopped Onion

1/4 cup each. Red & Green Bell Peppers

30 oz. pkg. Hashbrowns (Thawed)

Directions

Brown sausage and drain well. Combine cheese, soup, dip, sour cream, onion and peppers. Mix well. Fold in hashbrowns. Spread half of mixture in a 9-by-13 inch pan that has been coated with nonstick cooking spray. Top with half of sausage mixture. Repeat, ending with sausage. Bake at 350 degrees for one hour or until brown.

Recipe Credit: Carolyn Gregory