Mix together: 1/4 c. each of chopped onion, chives or green onion tops 1/2 c. chopped celery 1/2 c. mayonnaise 3/4 tsp. salt

Spread mixture over stuffing mixture in pan and top with remaining stuffing. Beat 2 eggs lightly, add 1 1/2 cups milk and pour over entire casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking time. Heat oven to 325 degrees. Spread 1 can mushroom soup over the entire top of casserole and bake 40 minutes. Remove from oven and sprinkle cheddar cheese on top and return to oven for a few minutes to melt cheese. Serves 8 to 10.