4 to 6 eggs
1 c. milk
1 c. Pepperidge Farm herb dressing
1 lb. sausage, browned & drained
1 c. grated cheese

In a 9 x 13 inch greased pan, pour dry dressing over bottom and shake evenly. Crumble browned sausage, then layer grated cheese. Follow by pouring milk-eggs mixed and beaten over casserole. Refrigerate for four hours (minimum) but preferably overnight. Bake in 350 degree oven for 30 to 35 minutes.