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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
