condensed cream of asparagus soup
2 1/4 cups milk
1/2 tsp. dijon mustard
1/4 teaspoon pepper
Remove and discard bread crusts.
Butter the bread, cut into cubes and place
in a greased 9X13 dish (preferably
stoneware). Top the bread with the cheese,
sausage, red pepper and onions. In a bowl
beat the eggs, add the soup, milk, mustard
and pepper. Pour this mixture over the
bread, cover and refrigerate over night.
30 minutes before baking, remove from
refridgerator. Bake uncovered in a 325
degree preheated oven for 1 hour or until a
knife inserted in the middle comes out
clean. Before serving, let stand 5 minutes
to settle. This will make 8-10 servings.
Submitted by Mary McCarthy
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