Sunday Brunch Casserole - cooking recipe

Ingredients

6 slices sourdough or day old white bread
3 to 4 Tbsp. butter or margarine, softened
2 c. (8 oz.) shredded Cheddar cheese
1 lb. bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 c. sliced green onion tops
3 eggs
1 (10 3/4 oz.) can condensed cream of asparagus soup, undiluted
2 c. milk
1/4 c. dry white wine or milk
1/2 tsp. Dijon mustard
1/4 tsp. pepper

Preparation

Remove and discard crusts from bread, if desired.
Butter bread; cube and place in a greased 13 x 9-inch baking dish. Sprinkle cheese, sausage, red pepper and onions in order over the bread.
In a bowl, beat eggs.
Add soup, milk, wine, mustard, and pepper.
Pour over bread mixture; cover and refrigerate overnight. Bake uncovered at 300\u00b0 for 1 hour or until a knife comes out clean. Let stand for 5 minutes before cutting.
Yield:
8 to 10 servings.