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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The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
