2 lb. bulk pork sausage
2 c. (8 oz.) shredded Cheddar cheese, divided
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
1 c. (8 oz.) sour cream
1 (8 oz.) carton French onion dip
1 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1/8 tsp. pepper
1 (30 oz.) pkg. frozen shredded hash brown 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 7 ingredients. Fold in potatoes. Spread half into a greased shallow 3-quart baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350°F for 45 minutes. Uncover.

Bake 10 minutes longer or until heated through.

Yield: 10 to 12 servings.