Easy to pop in the oven, this crowd-pleasing dish, featuring sausage, peppers and lots of cheese, is perfect for brunch or a casual supper.
cost per recipe: $12.35
The price is determined by the national average.
pound bulk pork sausage
stalks celery, chopped (about 1 cup)
small onion, chopped (about 1/4 cup)
small green pepper, chopped (about 1/2 cup)
small red bell pepper, chopped (about 1/2 cup)
can (about 4 ounces) chopped green chiles, undrained
slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 4 cups)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups shredded Cheddar cheese (about 12 ounces)
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the celery, onion and peppers in the skillet and cook until tender, stirring occasionally. Stir in the chiles. Remove the skillet from the heat.
Place half the bread cubes into a lightly greased 3-quart shallow baking dish. Layer with the sausage mixture and remaining bread cubes. Beat the eggs and milk in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes.
Bake at 350°F. for 45 minutes. Spoon the soup over the casserole. Sprinkle with the cheese.
Bake for 15 minutes or until the cheese is melted.