1 package (30 oz) frozen hash brown potatoes, thawed
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
In a large skillet, cook the sausage over medium heat, breaking it up into crumbles with a spoon, until it’s browned and cooked through. Remove the cooked sausage from the skillet and set it aside, leaving any rendered fat in the skillet.
In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Cook until they are softened, about 5-7 minutes.
Return the cooked sausage to the skillet with the vegetables. Stir in the condensed cream of mushroom soup and shredded cheddar cheese. Season with salt and pepper to taste. Cook until everything is heated through and the cheese is melted.
In the prepared baking dish, spread the thawed hash brown potatoes evenly. Pour the sausage mixture over the top, spreading it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
