Friday, February 26, 2010

Sausage Hash Brown Bake

Another one from looked interesting and it called for red pepper which I was excited to use (see previous post).

I followed the advice of one reviewer and added in some eggs and mixed everything together instead of layering, to make it more of a comprehensive breakfast casserole. It was good, and I liked the basic ingredients, but if I were to try this again I might change it up - mostly not sure if the soup and all that sour cream is really necessary, especially with the addition of eggs.


2 pounds bulk pork sausage
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 (8 ounce) package French onion dip (I used another 8 oz sour cream with a packet of dry onion dip mixed in)
1 cup chopped onion
1/4 cup chopped green pepper (I had red so I doubled up on that)
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
6 eggs, lightly beaten (my addition)
1 (30 ounce) package frozen shredded hash brown potatoes, thawed


1. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next eight ingredients; fold in potatoes.

2. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture (like I mentioned, I skipped the layers and just mixed everything together and poured it into the baking dish). Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

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