- 2 lbs sausage (I Love Bass Farm Hot Sausage, an NC sausage)
- 2 cups shredded cheddar cheese
- 1 can (10-3/4 oz) cream of chicken soup
- 1 cup sour cream
- 1 (8 oz) container French onion dip (Heluva Good Dip is the BEST!)
- 1 cup chopped onion
- Salt & pepper to taste
- 1 (30 oz) package frozen hash brown shredded potatoes, thawed
In a skillet (Agri Supply has cast iron cookware, including skillets), cook your sausage until until well browned/done. Drain your sausage of all grease.
In a large mixing bowl, combine your cheese, chicken soup, sour cream, French onion dip, chopped onion, salt & pepper together. Fold in your thawed hash brown potatoes. Mix well.
Spread 1/2 of your hash brown mixture over the bottom of a 9″x13″ greased baking dish/casserole dish. Spread 1/2 of your browned and drained sausage over the hash browns in your dish. Repeat layering the remaining 1/2 of your hash brown mixture over the sausage layer, then top with the remaining sausage.
Bake in an oven at 350 degree F for an hour or until the casserole is a nice golden brown.
Servings: vary depending on whether used as main dish or side dish
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