| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cajun |
March 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Bulk breakfast sausage |
| 1 |
|
Green bell pepper; diced |
| 6 |
|
Home-style white bread slices; crusts trimmed, cut |
|
|
; into cubes |
| 1 |
c |
Seasoned corn bread stuffing mix |
| 1 |
c |
Grated sharp cheddar cheese; (about 4 ounces) |
|
|
; (packed) |
| 4 |
|
Eggs |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 2 |
cn |
Stewed tomatoes; (preferably Cajun |
|
|
; style) (14 |
|
|
; 1/2-ounce) |
INSTRUCTIONS
Preheat oven to 350F. Butter 8-inch square baking dish. Place sausage and
bell pepper in heavy large skillet over medium-high heat. Saute until
sausage is cooked through and pepper is tender, breaking sausage into small
pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer
sausage and pepper to small bowl.
Layer half of bread, stuffing mix, sausage mixture and cheese in prepared
dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk
until blended; season with pepper. Pour egg mixture over sausage mixture.
Bake until casserole begins to brown and custard is set, about 40 minutes.
Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over
high heat. Cook until tomatoes thicken to sauce consistency, stirring
occasionally, about 9 minutes.
Spoon souffle onto plates. Spoon tomato sauce alongside and serve.
Serves 4 to 6.
Bon Appetit March 1994
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