Sausage, Egg & Chile Casserole

Provided by Campbell's Kitchen

  • Saved by 31 people
  • Viewed 93 Times
  • Shared 4 Times
  • Prep: 20 mins
  • Cook: 1 hr.
  • Ready in: 1 hr., 20 mins
  • Serves:

Ingredients

  • 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 Pepperidge Farm® White Sandwich Bread , cubed
  • 4 eggs , beaten well
  • 3 cups milk
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup or 1 can Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
  • 3 cups shredded mild Cheddar cheese

Cooking Instructions

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°F. for 45 min.

SPOON soup over top and sprinkle with cheese. Bake for 15 min.

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Recipe Location

This recipe has been added to the following public cookbooks:
billys notable cooking, Bob's Cookhouse, The Hawaiian Pork Cookbook, Carol's Favorite Foods, pammy's passions!

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