Sunday Brunch Casserole

Customer Rating: 4

1 Ratings 1 Comment

Yield: 10 servings

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Ingredients

6 slices day-old white bread, remove and discard crust, butter and cut into 1-inch cubes

Butter for spreading on each slice of bread

check shredded cheddar cheese 2 cups shredded cheddar cheese

1 pound bulk pork sausage, cooked and drained

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

check sliced green onion tops 1/4 cup sliced green onion tops

check eggs, beaten 3 eggs, beaten

1 can condensed cream of asparagus or celery soup, undiluted

check milk 2 1/2 cups milk

check Dijon mustard 1/2 teaspoon Dijon mustard

check black pepper 1/4 teaspoon black pepper

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Directions:

Spray a 9- by 13- by 2-inch baking pan with cooking spray. Add cubed bread and 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 F for 35 to 40 minutes. Let stand for 5 minutes before serving.

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

Please note that some ingredients and brands may not be available in every store.