https://foodland.iga.com/Recipes/Detail/4281/Sunday_Brunch_Casserole
1 Ratings 1 Comment
Yield: 10 servings
| 6 | slices | day-old white bread, remove and discard crust, butter and cut into 1-inch cubes | |
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| Butter for spreading on each slice of bread | |||
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| 2 | cups | shredded cheddar cheese | |
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| 1 | pound | bulk pork sausage, cooked and drained | |
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| 1/2 | medium sweet red pepper, chopped (may use green pepper) | ||
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| 1/4 | cup | sliced green onion tops | |
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| 3 | eggs, beaten | ||
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| 1 | can | condensed cream of asparagus or celery soup, undiluted | |
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| 2 1/2 | cups | milk | |
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| 1/2 | teaspoon | Dijon mustard | |
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| 1/4 | teaspoon | black pepper | |
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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.
https://foodland.iga.com/Recipes/Detail/4281/Sunday_Brunch_Casserole
Customer Comments
Yvonne C Harrisonville, Mo
“This casserole is a hit at our house. Lively flavor and tasty.”
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