Tuesday, August 10, 2010

Sauage Hashbrown Bake

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.

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