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.
print it
Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
