| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swiss | Main dish, Casseroles | 9 | Servings |
INGREDIENTS
| 1/2 | lb | Bulk pork sausage |
| 1 | pk | (7 ounces) |
| Herb Seasoned Cube Stuffing | ||
| 1 | lb | Shredded Swiss cheese (4 cups) |
| 2 | c | Cooked chopped broccoli |
| 4 | Eggs | |
| 1 | cn | (14-1/2 ounces) Swanson |
| Chicken Broth | ||
| 1 1/4 | c | Half-and-half |
INSTRUCTIONS
1. In 10-inch skillet over medium heat, brown sausage, stirring to separate meat. Spoon off fat. 2. Butter 13- by 9-inch baking dish. In large bowl, combine stuffing, cheese, broccoli and sausage. Arrange evenly in prepared dish. 3. In same bmvl, beat eggs; stir in broth and halfand-half. Pour over stuffing mixture, covering all ingredients. Cover; refrigerate at least 6 hours or overnight. Let stand at room temperature 1 hour Uncover. 4. Bake at 350 degrees for 30 minutes or until set. Makes 9 servings. To prepare individual servings: Substitute eight 4-inch tart pans for 13- by 9-inch baking dish. Source: Stuffing for All Seasons; Campbell soups pamphlet Found by Fran McGee From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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