Sabbath Brunch Casserole - cooking recipe

Ingredients

6 slices sourdough or day-old bread (white)
3 to 4 Tbsp. butter, softened
1 pkg. Morning Star vegelinks
1/2 medium, sweet red pepper, cut into thin strips
1/4 c. sliced green onion tops
1 (10 3/4 oz.) can condensed cream of asparagus soup (undiluted)
2 1/4 c. milk
1/4 tsp. pepper
2 c. (8 oz.) shredded Cheddar cheese
3 eggs
1/2 tsp. Dijon mustard

Preparation

Butter bread.
Cube bread and place in a greased 13 x 9 x 2-inch baking dish.
Sprinkle cheese, sausage, red pepper and onion in order over the bread in a bowl.
Beat eggs.
Add soup, milk, mustard and pepper.
Pour over bread mixture.
Cover and refrigerate overnight.