Subject: Sausage, Egg & Chile Casserole
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 27 2002 - 18:05:19 EST
Food for Thought:
I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting
happens, but just those that bring simple little pleasures, following one another softly, like pearls off a string.
(L.M. Montgomery)
Recipe of the Day:
Sausage, Egg & Chile Casserole is another delicious creamier Cream of Mushroom recipe submitted by one of our volunteer home cooks - Joanne J. from Albany, GA. Whether it's brunch or supper, we're sure that this puffy egg dish with its topping of Campbell's Cream of Mushroom Soup and shredded Cheddar will appeal to the whole family. Kids love breakfast for dinner!
Sausage, Egg & Chile Casserole
Prep Time: 15 min.
Cook Time: 1 hr.
1 lb. bulk pork sausage
1 cup chopped celery
1 small onion, chopped
1 each small green and red bell 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.) Campell's Cream of Mushroom Soup
3 cups shredded mild Cheddar cheese
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 to 10.
Shopping List:
1 lb. pork sausage
Celery
1 small onion
1 each small green and red bell pepper
1 can (4 oz.) chopped green chiles
White bread
Eggs
Milk
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
Mild Cheddar cheese
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