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