By NANCY ZAMBELL
For The Vista
Don’t you love this weather?
After the long, hot summer, hiking with bugs and dust, I am really enjoying walking in the woods without fighting off gnats and poison ivy!
And now that the temperature is falling, my kitchen is heating up with some more substantial fare.
I just made this recipe for a going-away brunch, and not a scrap was left! It makes enough to feed about 12-14 people, but it can easily be cut in half. Enjoy!
Sausage-Egg-Hash Brown Bake
2 lbs. pork sausage, cooked & drained
2 c. (8 oz.) shredded cheddar cheese, divided
1 can (10 3⁄4 oz.) condensed cream of chicken soup, undiluted
1 c. (8 oz.) sour cream
1 carton (8oz.) French onion dip
1 c. chopped onion
1⁄4 c. chopped green pepper
1⁄4 c. chopped sweet red pepper
1/8 tsp. pepper
1 1⁄2 package (30 oz.) frozen shredded hash brown potatoes, thawed
Cook & drain sausage. In a large bowl, combine 1 3⁄4 c. cheese & the next 8 ingredients; fold in potatoes.
Spread 1⁄2 of bowl contents into a greased shallow 3-qt. baking dish.
Top with sausage & remaining bowl contents. Sprinkle with remaining cheese.
Cover & bake at 350 degrees for 1 1⁄4 – 1 1⁄2 hours. Uncover; bake 10 minutes longer or until heated through.