2 1/2 c. herb seasoned stuffing mix
2 c. shredded Cheddar cheese
1 1/2 lbs. sage sausage, browned and drained
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

In a buttered 9 x 13 inch pan, evenly spread stuffing mix; sprinkle with cheese, then sausage. Beat together eggs, milk, and mustard. Add 1/2 cup milk to soup and pour over casserole. Refrigerate six hours or overnight. Bake at 350 degrees for 45 minutes. Yield: 12 servings. Reduce recipe in half for smaller servings.