Sausage Egg Casserole

1 lb italian sausage
1/3 c. chopped onion
1 celery rib chopped
6 eggs
2 cups milk
1 tsp salt
1 tsp mustard
4 c. seasoned stuffing cubes - toasted
1 c. (4oz) shredded chedder cheese

In skillet cook sausage, onion, and celery til beggies are tender and meat is browned.
Drain and set aside.
In bowl mix eggs, milk, salt and mustard.
Add stuffing and cheese to sausage.
Transfer to 7x11 dish and refridgerate over night.
Remove 30 min. before baking, cover and bake 350 for 30 min.
Uncover and bake 10 more min.