2 lb. Tennessee Pride sausage (hot or mild)
2 c. Cheddar cheese, shredded
1 (16 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 (8 oz.) container French onion dip
1 c. onion, chopped
1/4 c. each green and red pepper
salt and pepper to taste
1 (30 oz.) pkg. frozen hash browns, shredded and thawed

In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onions, peppers, salt and pepper. Fold in hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 x 13-inch greased baking dish. Spread over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage.

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