Sunday Brunch Casserole

By smleonard

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
• 1/2 medium sweet red pepper, cut into thin strips
• 1/4 cup sliced green onion tops
• 3 eggs
• 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
• 2 cups milk
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pepper

Details

Preparation time 15mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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