Sunday Brunch Casserole

Sunday Brunch Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    slices sourdough bread

  • 3 to 4

    tablespoons butter, softened

  • 2

    cups (8 ounces) shredded cheddar cheese

  • 1

    pound bulk pork sausage, cooked and drained

  • ½

    medium sweet red pepper, cut into thin strips

  • ¼

    cup sliced green onion tops

  • 3

    eggs

  • 1

    can (10-¾ ounces) condensed cream of asparagus soup, undiluted

  • 2

    cups milk

  • ¼

    cup white wine or chicken broth

  • ½

    teaspoon Dijon mustard

  • ¼

    teaspoon pepper

Directions

Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13 x 9 inch baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. Remove from the refrigerate 30 minutes before baking. Bake uncovered, at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves: 8-10


Nutrition

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