Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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