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Sunday Brunch Casserole

Easy.Meals's picture
Ingredients
  Sourdough bread slice/Day-old white bread slices 6
  Butter/Margarine 4 Tablespoon, softened
  Cheddar cheese 8 Ounce, shredded to make 2 cups
  Bulk pork sausage 1 Pound, cooked, drained
  Sweet red pepper 1⁄2 Medium, cut into thin strips
  Sliced green onion 1⁄4 Cup (4 tbs)
  Eggs 3
  Condensed cream of asparagus soup 10 3⁄4 Ounce, undiluted, 1 can
  Milk 2 Cup (32 tbs)
  Dry white wine/Milk 1⁄4 Cup (4 tbs)
  Dijon mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven at 300°.
2. Remove and discard crusts from bread if desired.

MAKING
3. Smear the bread with butter and cube and place it in a greased 13-in. x 9-in. x 2-in. baking dish.
4. Sprinkle cheese, sausage, red pepper and onions in order over the bread.
5. In a bowl, whisk eggs.
6. Add soup, milk, wine, mustard and pepper.
7. Transfer over bread mixture and cover and store in refrigerator overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Bake, uncovered, at 300° for 1 hour.
10. Set aside for 5 minutes before cutting.

SERVING
11. Serve as a snack

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Pork
Servings: 
4

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