Cheesy Sausage Hash Brown Casserole

Cheesy Sausage Hash Brown Casserole Hash Brown Mixture 30 oz bag shredded hash brown potatoes 1 10.5 oz cream of chicken soup 1 1/2 cups sour cream 1/4 cup butter, melted 3 cups sharp cheddar cheese, grated, divided 1 4 oz can diced green chiles 1 cup green onions, sliced 1 tsp salt 1 tsp pepper 1/2 tsp crushed red peppers, crushed a bit more 1 lb roll breakfast sausage, hot (I used Jimmy Dean) Crunchy Topping 2 cups grape nut flakes, lightly crushed (can use corn flakes) 1/4 cup butter, melted Preheat oven to 350° and spray a 9x13 baking dish with a non stick spray. In a medium frying pan, cook breakfast sausage until browned, drain grease. Set aside. For the Hash Brown Mixture Set frozen hash browns on countertop to defrost. In a large mixing bowl, mix all ingredients together, except hash browns and sausage. until combined (set aside 1 cup of the grated cheese which will be used for topping). Once combined, stir hash browns and then sausage into creamy mixture. Spoon into prepared baking dish. Top with remaining cheese. For the Crunchy Topping Mix grape nut flakes with melted butter and add to the hash brown mixture on top of the grated cheese. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 30 minutes or so, until topping is lightly browned and hash browns are heated thoroughly.