SUNDAY BRUNCH CASSEROLE

SUNDAY BRUNCH CASSEROLE

6 slices sourdough or day old white bread
3-4 tsp. of butter or margarine, softened
2 cups (8-oz.) shredded Cheddar cheese
1 lb. bulk pork sausage, cooked and drained
½ medium sweet red pepper cut into thin strips
¼ cup sliced green onion tops
3 eggs
1 can (10-3/4-oz.) cream of asparagus soup, undiluted
2 cups milk
¼ cup dry white wine or milk
½ tsp. Dijon mustard
¼ tsp. pepper

Remove and discard crust from bread if desired. Butter bread cube and place in greased 13-x-9-x-2-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^ for 1 hour or until a knife comes out clean.

Let stand for 5 minutes before cutting.

Yield: 8-10 servings