Description
A recipe for Sausage, Egg & Chile Casserole

Ingredients

• 1 pound bulk pork sausage
  
• 1 cup chopped celery
  
• 1 small onion, chopped
  
• 1 small each green and red bell pepper, chopped
  
• 1 can (4 ounces) chopped green chiles, undrained
  
• 8 slices firm white bread, cubed
  
• 4 eggs, beaten well
  
• 3 cups milk
  
• 1 can (10 3/4 ounces) Campbell's Cream of Mushroom Soup (regular or 98% fat free)
  
• 3 cups shredded mild Cheddar cheese

Preparation
Prep Time: 20 minutes | Cook Time: 1 hour

COOK sausage in skillet until browned. Add celery, onion and peppers and cook until tender. Stir in chiles.

PLACE half of bread cubes in buttered 3-quart glass baking dish. Layer with sausage mixture and remaining bread cubes.

BEAT eggs and milk. Pour over all. Bake at 350°F for 15 minutes.

SPOON soup over top and sprinkle with cheese. Bake 45 minutes more or until hot.

Nutrition
no information available

Serves
Serves 8 to 10

Variations
no information available