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Recipe By: Me
Shared By Racheldawson

Hashbrown Breakfast Casserole


  • 1 (32 OZ) bag frozen Ore Ida shredded hash brown potatoes - thawed
  • 2 Lb Sausage browned
  • 2 cups finely shredded cheddar cheese
  • 1 Can cream of chicken soup
  • 8 OZ sour cream
  • 8 OZ french onion dip
  • 1/4 Cup chopped red pepper
  • 1/4 Cup chopped green pepper
  • 1 Cup chopped onion


Preheat oven to 375 Degrees.
Cook sausage and drain fat.
Mix all ingredients together except for hash browns and sausage. Reserve 1/4 cup of the cheese for the top.
Fold in potatoes to the mixture.
Layer half of the potato mixture on bottom of 11X13 casserole dish sprayed with pam.
Next layer the sausage.
Add remaining potato mixture on top of the sausage. Sprinkle reserved cheese on top.
Bake covered for 45 minutes.
Remove foil and bake additional 15 minutes or until lightly browned.

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