Hashbrown Casserole

• 2 pounds sausage
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup
• 1 cup sour cream (8 oz.)
• 1 cup French onion dip (8 oz.)
• 1 cup chopped onion
• 1⁄4 cup each, red and green bell pepper, chopped
• salt and pepper to taste
• 1 (30 oz.) package hash brown shredded potatoes, thawed

In a Dutch oven, cook sausage until brown. Drain well. In a larger mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped bell pepper, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1⁄2 of the hash brown potato mixture over the bottom of a greased Dutch oven. Spread 1⁄2 of the sausage over the hash browns. Repeat layering second 1⁄2 of hash brown mixture. Top with remaining sausage. Bake at 325 to 350 degrees for about one hour or until the casserole is golden brown. Makes 8 Servings.

Charcoal Hints:
Use a 12" Dutch oven and 3up/3down cooking method.

Variations:
This dish will also make a great main dish for a meal. Try adding a can of chopped black olives and also some mushrooms.