SWISS CHEESE STRATA

1/2 pound bulk pork sausage
1 (7 ounces) package herb seasoned cube stuffing
1 pound shredded swiss cheese (4 cups)
2 cups cooked chopped broccoli
4 eggs
1 (14 1/2 ounce) can Swanson chicken broth
1 1/4 cups half-and-half

In 10-inch skillet over medium heat, brown sausage, stirring to separate meat. Spoon off fat.

Butter 13x9-inch baking dish. In large bowl, combine stuffing, cheese, broccoli and sausage. Arrange evenly in prepared dish.

In same bowl, beat eggs; stir in broth and half-and-half. Pour over stuffing mixture, covering all ingredients. Cover; refrigerate at least 6 hours or overnight.

WHEN READY TO COOK:
Let strata stand at room temperature 1 hour. Uncover.

Meanwhile, preheat oven to 350 degrees F.

Bake at 350 degrees F for 30 minutes or until set.

TO PREPARE INDIVIDUAL SERVINGS:
Substitute eight 4-inch tart pans for 13x9-inch baking dish.

Makes 9 servings
Source: Campbell soups pamphlet: Stuffing for All Seasons