Mexican Potato Casserole

2 lbs of hot ground pork sausage
1 yellow onion diced
1 can of cream of chicken soup
16 0z light sour cream (sometimes I add a little more)
7 oz can of diced green chilies
16 oz. of shredded Mexican cheese
45 oz. shredded hash browns (1 1/2 packages) defrosted
salt and pepper to taste

Brown sausage until almost cooked through, and then add diced onion and cook until the onion is transparent. Drain any remaining fat. Set aside. In a large mixing bowl mix together soup, sour cream, chilies, and cheese. Now add the sausage and onion. Mix together. Add shredded hash browns, salt and pepper and mix again. You want to make sure there is enough wet ingredients to adequately cover the potato's. This is where I might add additional sour cream. Place in a 9x13 large casserole that has been sprayed with cooking spray. You can top with bread crumbs, cheese, or leave plain. Bake at 375 for 45-50 min. until hot and bubbly and slightly golden in color.