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
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