Subject: Sausage, Egg & Chile Casserole
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 06 2002 - 18:53:01 EST
Peppers and chiles bring a Southwest zing to this sausage and egg
casserole, while Campbell's(R) Cream of Mushroom Soup tops it off with
great taste. Try it tonight!
Sausage, Egg & Chile Casserole
from Campbell's Kitchen
Prep Time 20 min. Cook Time 1 hr.
1 lb. bulk pork sausage
1 cup chopped celery
1 small onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 can (4 oz.) chopped green chiles, undrained
8 slices firm white bread, cubed
4 eggs, beaten well
3 cups milk
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
3 cups shredded mild Cheddar cheese
Directions:
COOK sausage in skillet until browned. Add celery, onion and peppers
and cook until tender. Stir in chilies.
PLACE half of bread cubes in buttered 3-qt. glass baking dish. Layer
with sausage mixture and remaining bread cubes.
BEAT eggs and milk. Pour over all. Bake at 350 degrees F. for 45 min.
SPOON soup over top and sprinkle with cheese. Bake for 15 min. Serves 8.
Kitchen Clip:
This easy casserole also works great as a brunch dish. Keep it in mind
for holiday entertaining!
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