Sausage, Egg and Chile Casserole

Ingredients

• 1 pound bulk pork sausage 
• 4 ounce chiles green drained chopped canned
• 2 stalks celery chopped
• 10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned (Regular or )
• 4  eggs 
• 1 small bell pepper green chopped
• 3 cups mild cheddar cheese shredded
• 3 cups milk 
• 1 small onion chopped
• 1 small bell pepper red chopped
• 8 slices sandwich bread white cut into cubes pepperidge farm®

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
2. Pour off any fat.
3. Stir the celery, onion and peppers in the skillet and cook until tender, stirring occasionally. Stir in the chiles.
4. Remove the skillet from the heat.
5. Place half the bread cubes into a lightly greased 3-quart shallow baking dish.
6. Layer with the sausage mixture and remaining bread cubes. Beat the eggs and milk in a medium bowl with a fork or whisk.
7. Pour the milk mixture over the bread cubes.
8. Bake at 350 degrees F for 45 minutes. Spoon the soup over the casserole.
9. Sprinkle with the cheese.
10. Bake for 15 minutes or until the cheese is melted.