1can cream of chicken soup(or cream of mushroom soup)
1cupsour cream
2lbsfrozen hash browns,thawed
1teaspoonsalt
2cupsshredded cheddar
3cupscorn flakes
4tablespoonsbutter,melted
Instructions
Preheat oven to 350°F. Spray a 13x9 inch baking dish with cooking spray.
Cook and crumble sausage in a large skillet. Remove the sausage but leave the drippings, then cook the onion and pepper in the skillet until soft, about 4–5 minutes.
In a large bowl, whisk together the cream of chicken soup and sour cream. Add the sausage, onions, pepper, hash browns, salt, and shredded cheddar. Stir to combine.
Pour into the prepared casserole dish.
In a medium bowl, mix the corn flakes and melted butter together. Sprinkle over the top of the casserole. Bake for 40–45 minutes, or until golden brown on top.
Notes
You can use ½ red bell pepper and ½ green bell pepper for extra color (or use whatever color bell pepper that you like). Substitute cream of mushroom or cream of celery soup for the cream of chicken soup, if you'd like. Use your favorite shredded cheese in place of the cheddar (such as colby jack or swiss). Make ahead instructions: assemble the casserole, but do not add the corn flakes, and do not bake it. Cover and refrigerate for up to 24 hours. When you're ready to serve it, let it sit at room temperature for 30 minutes, add the corn flake topping, and bake as directed. Freezing instructions: assemble the casserole, but do not add corn flakes, and do not bake it. Cover with foil and freeze for up to 1 month. Defrost for 24 hours in the refrigerator, then add the corn flake mixture, and bake as directed. Leftovers can be stored in the refrigerator for several days. Reheat in the oven at 350°F to keep the corn flake topping crunchy.