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Friday, November 20, 2009

Potatoes With A Little French Twist?

Sausage Hash Brown Casserole:

2 lbs. Tennessee Pride sausage
2 cups shredded cheese
1 can cream of chicken soup
1 cup sour cream
1 8oz. container French Onion dip
1 cup chopped onion
1/4 red and green bell pepper
salt and pepper to taste
1 30oz. pkg. frozen shredded hash brown potatoes

Brown and drain the sausage. Combine the cheese, soup, sour cream, dip, onion, bell pepper, salt and pepper in a mixing bowl. Fold in the thawed potatoes. Spread 1/2 of the hash brown mixture in a greased 13x9 baking pan. Layer half of the sausage on top of hash brown mixture. Repeat layers. Bake at 350 degrees for one hour.

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