| 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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