Prep: 20 minutes Bake : 30 minutes Makes 6 to 8 serving
1 package (10 ounces) frozen chopped broccoli
1 pound bulk Italian sausage
3 cups seasoned salad croutons
2 cup (8 ounces) shredded sharp cheddar cheese
4 eggs , lightly beaten
1 can (10-3/4 ounces)condensed cream of broccoli soup , undiluted
1-1/3 cups milk
1 can (2.8 ounces) french-fried onions
1 . Cook broccoli according to package directions ; drain and sat aside . In a large skillet , cook sausage over medium heat until no longer pink ; drain . Add the broccoli , croutons and cheese .
2 . Transfer to a greased 2-quart baking dish . In a bowl , combine the eggs soup and milk . Pour over sausage mixture . Bake , uncovered at 375* for 25 minutes . Sprinkle with frrench-fried onions . Bake for 3 to 5 minutes longer or until a knife inserted near the center comes out clean .
You can make this easy meat and veggie bake often because it provides plenty of delicious leftovers for later . It would go over big as a featured entree for a brunch buffet .