Sunday Brunch Casserole

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

1. Remove crusts from bread, if desired.
2. Butter bread.
3. Cube and place in a greased 13 x 9 x 2-inch baking dish.
4. Layer cheese, sausage, red pepper and onion over the bread.
5. In a large bowl, beat eggs.
6. Add soup, milk, mustard and pepper.
7. Pour over bread mixture. Cover and refrigerate overnight.
8. Bake, uncovered, at 300u0b0 for 1 hour or until knife comes out clean.
9. Let stand 5 minutes before cutting.

sourdough, margarine, cheddar cheese, bulk sausage, sweet red pepper, eggs, cream of asparagus soup, milk, mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048781 (may not work)