- 1 pound bulk pork sausage
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 (4 ounce) can chopped green chiles, drained
- 8 slices Pepperidge Farm® White Sandwich Bread, cut into cubes
- 4 eggs
- 3 cups milk
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3 cups shredded mild Cheddar cheese
- Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the celery, onion and peppers in the skillet and cook until tender, stirring occasionally. Stir in the chiles. Remove the skillet from the heat.
- Place half the bread cubes into a lightly greased 3-quart shallow baking dish. Layer with the sausage mixture and remaining bread cubes. Beat the eggs and milk in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes.
- Bake at 350 degrees F for 45 minutes. Spoon the soup over the casserole. Sprinkle with the cheese.
- Bake for 15 minutes or until the cheese is melted.