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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Hash Brown Casserole Recipe

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This recipe for Breakfast Hash Brown Casserole is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Sausage
2 cups shredded Cheddar Cheese
1 can Cream of Chicken Soup
1 cup Sour Cream
8 oz. French Onion Dip
1 cup chopped Onion
1/4 cup each Green and Red Bell Pepper
30 oz. package frozen, shredded Hash Brown Potatoes (thawed)
Salt and Pepper
Directions:
Directions:
Preheat oven to 350º.

Cook and break up sausage in a skillet until browned. Drain well.

In large mixing bowl, combine the cheese, soup, sour cream, French onion dip, chopped onion, bell peppers and salt and pepper. Fold in thawed potatoes. Mix well. Spread 1/2 of the mixture over bottom of a greased baking dish. Spread 1/2 of the sausage over the potatoes. Repeat layering. Top with remaining sausage. Bake for 1 hour or until golden brown.

 

 

 

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