2 1/2 c. herb-seasoned stuffing mix
2 c. shredded sharp Cheddar cheese
1 1/2 lbs. sausage, browned and well drained
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard
1 (10 3/4 oz.) can creamed mushroom soup
1/2 c. milk

In buttered 9x13 baking dish, evenly spread stuffing mix. Sprinkle with cheese, then sausage.

Beat together next 3 ingredients and pour over sausage mixture. Refrigerate at least 6 hours or overnight.

To bake -- Mix together soup and milk. Pour over casserole and bake at 350 degrees for about 45 minutes.

(For a crowd, double and divide between two 9x13 dishes.)