2 lb. pork sausage
2 c. shredded Cheddar cheese
1 c. cream of chicken soup
1 c. sour cream
1 (8 oz.) container French onion dip
1 c. chopped onion
1/4 c. each green and red pepper
1 (30 oz.) pkg. frozen hash brown shredded potatoes, thawed
salt and pepper to taste

Cook the sausage until browned; drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped pepper, salt and pepper to taste. Fold in thawed hash brown potatoes; mix well. Spread 1/2 the hash brown mixture in the bottom of a 9 x 13 baking dish. Spread half the browned sausage over the hash browns. Repeat layering hash browns, ending with sausage on top.

Bake at 350°F for about 1 hour or until golden brown.