Sausage-Stuffing Casserole Recipe

Directions:

1. Butter a 13 x 9-inch casserole dish.
2. For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
3. Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
4. Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
5. Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
6. After 10 minutes toss again with a fork.
7. Layer half of the stuffing mix into the bottom of the buttered baking dish.
8. Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
9. In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
10. Sprinkle/top with remaining half of the stuffing mixture.
11. Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
12. Bake uncovered for about 1 hour or until the middle is set.