Ingredients
1
lb bulk pork sausage
1
container (8 oz) refrigerated prechopped onions
1
container (8 oz) refrigerated prechopped tricolor bell peppers
1
bag (30 oz) frozen country-style shredded hash brown potatoes
2
cups shredded sharp Cheddar cheese (8 oz)
1
cup sour cream
1
can (10 3/4 oz) condensed Cheddar cheese soup
Preparation
Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.
