Step 1

Preheat oven to 350 F degrees. Lightly spray a 3 qt baking dish or skillet with non-stick cooking spray and set aside.

Step 2

In a large skillet, cook sausage until browned, about 5 minutes. Remove with a slotted spoon, reserving the drippings in the skillet, to a large mixing bowl with the thawed hashbrown potatoes.

Step 3

Add onion and bell pepper, cooking until soft, about 3-5 minutes. Remove to large mixing bowl with potato mixture, along with the green chiles.

Step 4

To same skillet, add butter and melt. Once melted, add flour and whisk to combine, cooking 1 minute. Slowly pour in milk and chicken stock, whisking as you pour. Bring to a boil, then reduce heat to MED-LOW and simmer, stirring often, until thickened to the consistency of a slightly thinned out condensed soup, about 5-10 minutes.

Step 5

Add 3 cups of cheddar cheese, stirring until melted and combined. Remove from heat and stir in sour cream, salt, pepper and garlic powder.

Step 6

Add cheese sauce to mixing bowl and stir to combine all ingredients. Transfer mixture to prepared baking dish or skillet.

Step 7

Sprinkle with remaining 1 cup of cheese, and bake 45-50 minutes, until bubbly and golden brown. If desired, garnish, then serve.