Sunday Brunch Casserole

Customer Rating: 4

Yield: Serves 8-10

Ingredients

6	slices	day-old white bread

		Margarine for spreading

2	cups	shredded cheddar cheese

1	lb.	bulk pork sausage, cooked and drained

1/2		medium sweet red pepper, chopped (may use green pepper)

1/4	cup	sliced green onion tops

3		eggs, beaten

1	can	condensed cream of asparagus or celery soup, undiluted

2 1/2	cups	milk

1/2	teaspoon	Dijon mustard

1/4	teaspoon	pepper

Directions:

Remove and discard crusts from bread. Butter bread, cube and place in greased 9- by 13- by 2-inch baking pan. Layer cheese, cooked sausage, red pepper and onion in order given over bread.

In separate bowl, beat eggs. Add soup, milk, mustard and pepper. Pour over bread mixture. May cover and refrigerate over night. Bake uncovered at 350 degrees for 35-40 minutes. Let stand for 5 minutes before serving.

Source: Candlelight Bed and Breakfast Inn, Belle Fourche, S. Dakota

Customer Comments

Yvonne C Harrisonville, Mo

“This casserole is a hit at our house. Lively flavor and tasty.”

Julie H Guilderland, NY

“This recipe is very good and fairly simple to make. I had to use two more peices of bread than the recipe called for in order to cover the bottom of the pan. The consistency is a little mushier than most egg bakes I have had in the past. This is probably due to all of the liquid soaking into the bread. If you wanted it more solid, you could add more eggs and take out some of the milk. The flavor is excellent though!”

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