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