2 lbs. bulk pork sausage
2 cups (8 oz.) shredded cheddar cheese, divided
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1 carton (8 oz.) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 tsp. pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed

In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towel. In a large bowl combine 1 3/4 cups cheese and the soup, sour cream, French onion dip, onion, green pepper, red pepper and pepper. Fold into hash brown potatoes. Spread half into a greased shallow 3 quart baking dish. Top with sausage and remaining potatoes mixture. Sprinkle with remaining cheese. Cover and bake at 350°F for 45 minutes. Uncover, bake 10 minutes longer or until heated through.

Serves 10-12.