Sausage and Hashbrown Casserole

2 lbs. sausage 2 c. shredded cheddar cheese 1 can cream of chicken soup 1 c. sour cream 8 oz. french onion dip 1 c. chopped onions 1/4 c. chopped green peppers 1/4 c. chopped red peppers 1 pkg. frozen shredded hashbrowns ,thawed salt and pepper to taste
In skillet cook sausage, drain. In large bowl combine remaining ingredients. Spread half of potatoes in bottom of greased 13x9 baking dish. Layer with half of sausage. Repeat. Bake at 350 for 1 hr.