#2819 - Baked Italian Sausage

(by Shirley McNevich)

4 cups frozen hash brown potatoes
1lb. Italian sausage (cut into bite sized pieces)
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cheddar cheese soup
1/4 cup grated Parmesan cheese
2 TBSP Parkay margarine
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
1/2 cup Carnation evaporated milk (NOT condensed)
1/2 cup chopped onions
1/2 cup chopped green bell peppers

In a skillet over medium heat add Parkay, chopped onions, chopped green bell peppers and Italian sausage pieces--cook/stir until onions are caramelized and sausage is browned. In a bowl add the cheddar cheese soup, sour cream, evaporated milk, Italian seasoning, salt, pepper and Parmesan cheese--stir to mix. In a greased casserole dish add 2 cups of the hash brown potatoes. Spread half of the sausage/onions/green bell peppers mixture over the hash browns. Pour half of the soup mixture over the sausage. Repeat the layers. Bake at 350 degrees for 40-45 minutes or until heated through.