- 2 pounds venison breakfast sausage, browned & drained
- 1 (32-ounce) bag of hash browns
- 2 cups cheddar cheese
- 1 can cream of chicken soup
- 2 cups sour cream
- 1 cup chopped onion
- 1 cup chopped red or green pepper (I use 1/2 of each)
- Salt and pepper
Grease 9x13 pan.
Mix everything together (save 1/2 cup of cheddar cheese to sprinkle on top) and spread in greased pan.
Bake 1 hour.
Serve with salsa.
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