Sunday Brunch Casserole

Customer Rating: 4

1 Ratings 1 Comment

Yield: 10 servings

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

2 cups shredded cheddar cheese

1 pound 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 black pepper

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.

Customer Comments

Yvonne C Harrisonville, Mo

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

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