1 pkg. (8 oz.) Pepperidge Farm seasoned bread stuffing
1 stick melted butter
1 c. warm water

Mix together lightly. Put half of mixture in buttered 12 x 8 glass pan). 1/2 c. chopped onion 1/4 c. chopped chives 1/4 c. celery, chopped 1/2 c. mayonnaise

Mix above ingredients thoroughly. Put in casserole over bread mixture. Top with remaining bread mixture. Beat 2 eggs slightly. Add 1/2 cup milk. Pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread 1 can cream of mushroom soup over top. Bake uncovered 325 degrees for 40 minutes. Sprinkle with grated cheese. Bake 10 more minutes.