Sunday Brunch Casserole Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Sourdough or Day-Old White Bread - 6 slices | ||
| Butter or Margarine - 3 to 4 tablespoons, softened | ||
| Cheddar Cheese | 2 Cup (16 tbs) | |
| Bulk Pork Sausage - 1 pound, cooked and drained | ||
| Sweet red pepper | 1/2 Medium, cut into thin strips | |
| Green onion | 1/4 Cup (16 tbs), sliced | |
| Eggs | 3 | |
| Condensed Cream of Asparagus Soup - 1 can (10-3/4 ounces), undiluted | ||
| Milk | 2 Cup (16 tbs) | |
| Dry White Wine or Milk - 1/4 cup | ||
| 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
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
Chef
