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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Got this from a Carnation Evaporated Milk can. I have adapted slightly for my family's taste. One of my favorite Fall meals. Ingredients:
1 tablespoon vegetable oil |
1 lb italian sausage, casings removed |
1 small onion, chopped |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
2 cloves garlic, minced |
1 lb italian bread, cut into 1 1/2 inch cubes |
2 cups shredded mozzarella cheese |
2 (12 ounce) cans evaporated milk |
1 (15 ounce) can pumpkin |
4 eggs, beaten |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1 -2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook sausage, onion, peppers, and garlic in oil; crumble sausage into pieces.
2. Cook until sausage is no longer pink; drain.
3. Combine bread, cheese, and sausage mixture in a large bowl.
4. Mix together milk, pumpkin, eggs, salt, pepper, and seasonings.
5. Pour over bread mixture and stir gently until bread is moistened.
6. Pour into a greased 13x9 inch baking dish.
7. Bake at 350 degrees for 30-35 minutes or until set.
8. Serve warm.
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