Makes 4 to 6 servings
|1||pound mild bulk pork sausage|
|3||cups frozen hash brown potatoes, thawed|
|1||cup frozen, thawed diced green bell pepper or 1 large green pepper, diced|
|1||can (11 ounces) nacho cheese soup|
|1||cup (4 ounces) shredded Cheddar cheese|
- Preheat oven to 350°F.
- Brown sausage in large skillet, breaking up with a spoon; drain. Combine potatoes, bell pepper and 2/3 of soup. Spoon into greased 11X7-inch casserole. Layer sausage over potato mixture. Stir together remaining soup and milk. Spoon over sausage. Sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and sauce is slightly bubbly.
For vegetarian casserole substitute tofu crumbles.
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