Power Cooking

• 2 lbs. hot pork sausage
• 1 can cream of chicken soup
• 8 oz. Barber’s® French Onion dip
• 1/2 cup green pepper, chopped
• 30 oz. frozen shredded hash browns, thawed

• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup chopped green onion
• 1/2 cup red pepper, chopped
• Salt and pepper to taste

Cook and drain sausage and set aside. Combine the rest of the ingredients. Put half of the mixture into greased 9 x 13 pan. Sprinkle with the sausage. Cover with remaining potato mixture. Bake at 350 degrees for 45 minutes or until golden.