Sunday brunch casserole
Sunday brunch casserole
Ingredients/Components
- eggs - 3 item
- milk - 2 c
- butter or margarine - 3 4
- 8 oz - 2 c
- pepper - 1/4 tsp
- Dijon mustard - 1/2 tsp
- slices day old white bread - 6 item
- sliced green onion tops - 1/4 c
- dry white wine or milk - 1/4 c
- medium sweet red pepper, cut into thin strips - 1/2 item
- can condensed cream of asparagus soup, undiluted - 1 3/4
- bulk pork sausage or hamburger, cooked and drained - 1 lb
How to make sunday brunch casserole:
Butter bread; cube and place in greased 13 x 9 x 2-inch baking dish. Sprinkle cheese, sausage or hamburger, red pepper and onions in order over the bread.In a bowl, beat eggs. Add soup, milk, wine or milk, mustard and pepper. Pour over bread mixture. Cover and refrigerate overnight.
Bake, uncovered, at 300° for 1 hour or until knife comes out clean. Let stand 5 minutes before cutting. Yields 8 to 10 servings.
Recipe categories: Egg, Breakfast, Casseroles.
Rating:
Related ingredients:
flour, hard-cooked eggs, chopped, zucchini, margarine, divided, slices day old white bread, beet juice reserve beets, medium zucchini, cut into 1-inch slices, boiled until almost tender and drained
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