1 (10-ounce) package Stouffer’s® Welsh Rarebit, defrosted according to package directions
1 (4-ounce) can diced green chiles
1 (10-ounce) package frozen chopped broccoli, thawed
8 ounces bulk pork sausage, cooked and drained
3 cups herb-seasoned croutons
1 cup shredded cheddar cheese
1 (10.75-ounce) can condensed cream of chicken soup
4 large eggs, lightly beaten
1 1/2 cups milk
Preheat oven to 350°F (175°C). Grease 12 x 8-inch baking dish.
Combine Welsh rarebit, chiles, broccoli, sausage, croutons and cheese; transfer to prepared baking dish.
Mix soup, eggs and milk; pour evenly over crouton mixture.
Bake for 35 to 40 minutes or until knife inserted near center comes out clean.
Makes 8 servings.