Ingredients
1 pound bulk pork sausage
1 cup chopped celery
1 small onion, chopped
1 small each green and red bell pepper, chopped
1 can (4 ounces) chopped green chiles, undrained
8 slices firm white bread, cubed
4 eggs, beaten well
3 cups milk
1 can (10 3/4 ounces) Campbell’s Cream of Mushroom Soup (regular or 98% fat free)
3 cups shredded mild Cheddar cheese

Preparation
COOK sausage in skillet until browned. Add celery, onion and peppers and cook until tender. Stir in chiles.
PLACE half of bread cubes in buttered 3-quart glass baking dish. Layer with sausage mixture and remaining bread cubes.
BEAT eggs and milk. Pour over all. Bake at 350°F for 15 minutes.
SPOON soup over top and sprinkle with cheese. Bake 45 minutes more or until hot.

Preparation Time
20 minutes

Cooking Time
1 hour

Serves
Serves 8 to 10