Sunday Brunch Casserole

• 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

1. Remove and discard crusts from bread, if desired.
2. 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.
3. In a bowl, beat eggs.
4. Add soup, milk, wine, mustard, and pepper.
5. Pour over bread mixture; cover and refrigerate overnight. Bake uncovered at 300u0b0 for 1 hour or until a knife comes out clean. Let stand for 5 minutes before cutting.
6. Yield:
7. 8 to 10 servings.

sourdough, butter, cheddar cheese, pork sausage, sweet red pepper, eggs, condensed cream, milk, white wine, mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321097 (may not work)