Recipe by Campbell's Kitchen
"Easy to pop in the oven, this crowd-pleasing dish, featuring sausage, peppers and lots of cheese, is perfect for brunch or a casual supper."
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bulk pork sausage
green pepper, chopped
red pepper, chopped
1 (4 ounce) can
chopped green chiles, drained
Pepperidge Farm® White Sandwich Bread, cut into cubes
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
shredded mild Cheddar cheese
I must say as soon as it was done I was skeptical but this is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Took a lot of effort to prepare and definitely not worth the result. Mushy and rather greasy, didn't look at all appetizing, but edible.
My family had excellent things to say. I did increase the eggs to 6 total. Otherwise, followed recipe exactly as written using my regular white bread. Served with a green tomato salsa,sour cream and a side of country style hashbrowns.
I didnt have any fresh vegtables so I used cilantro, bean, corn salsa. followed recipe as directed (skeptacal too) but it turned out so good.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage, Egg and Chile Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 308
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