Yields: 8-10 servings.
2½ cups herb-seasoned stuffing mix
2 cups cheddar cheese, shredded (more if desired)
1½ pounds of sausage, browned and well drained
4 eggs
2¼ cups milk
¾ teaspoon dry mustard
1 can cream of mushroom soup
½ cup milk
In buttered 9 x 13-inch baking dish, spread stuffing mix, sprinkle with cheese, and then with sausage.
Beat together the eggs, milk, and dry mustard, and pour over the sausage mixture.
Cover and refrigerate overnight. To bake: Mix soup with ½ cup milk. Pour over casserole and bake 350º for 45-50 minutes.
Let stand for 5 minutes before serving.
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