In a skillet, cook the sausage until browned. Drain well.

In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper.

Food in thawed hash brown potatoes. Mix well.

Spread 1/2 of the hash brown mixture over bottom of a 9x13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns.

Repeat layering second 1/2 of hash brown mixture.

Top with remaining sausage.

Bake at 350° for about one hour or until casserole is golden brown.