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Prep 15min
Total1hr10min
Servings12
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Ingredients
1
lb bulk pork sausage
1
container (8 oz) refrigerated prechopped onions
1
container (8 oz) refrigerated prechopped tricolor bell peppers
1
bag (30 oz) frozen country-style shredded hash brown potatoes
2
cups shredded sharp Cheddar cheese (8 oz)
1
cup sour cream
1
can (10 3/4 oz) condensed Cheddar cheese soup
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Steps
1
Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
2
In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
3
Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
24g
0%
Saturated Fat
12g
0%
Sodium
580mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
2g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Vegetable; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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