While my husband was once again working on our wood stove that we put in over the summer, he had a lot of help! Breakfast is a must have when you expect your relatives to come over at 6:30 on a Saturday morning. So, Sausage Hashbrown Bake was whipped up, along with eggs, bacon and To Die For Blueberry Muffins! Gotta keep the help happy! :)
Sausage Hashbrown Bake
(recipe found at anniebakes.net)
2 pounds bulk pork sausage - I used 1 regular and 1 spicy
2 cups shredded cheddar cheese, divided
1 can (10 3/4 ounces) cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) french onion dip
1 cup chopped onion
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hashbrown potatoes, thawed
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 seven ingredients; fold in potatoes. Spread half the potato mixture into the bottom of a greased 3 quart baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 10 minutes longer.
Tuesday, August 10, 2010
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