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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 2 1/2 c. Pepperidge Farm herbed stuffing
- 2 c. shredded medium sharp cheese
- 2 lb. bulk sausage (1 hot, 1 mild), cooked, crumbled and well drained
- 6 eggs, beaten
- 3/4 tsp. dry mustard
- 2 1/2 c. milk
- 1 can cream of mushroom soup
- 1 small can mushrooms, drained
Method
- Put stuffing mix in a greased, flat 3-quart casserole.
- Top with cheese, then sausage.
- Beat eggs, milk, soup and mustard together, then add mushrooms and pour over other ingredients in casserole.
- Refrigerate overnight.
- Bake at 350° for 1 hour.
