Breakfast Casserole - cooking recipe

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

Preparation

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\u00b0 for 1 hour.