2 cups dry stuffing mix (I use Pepperidge Farm Herb Seasoned)
1 large can salmon (or 1/2 pint if you can your own)
1/4 cup chopped onion
1/2 cup diced celery
1/4 cup chopped green pepper
1/4 cup mayonnaise (not Miracle Whip)
2 eggs, slightly beaten
1 cup milk
1/2 cup shredded Cheddar cheese

Butter a 2 1/2-quart casserole dish. Put 1 cup of stuffing in dish. Mix together next 7 ingredients. Place in dish on top of stuffing. Top with remaining stuffing. Refrigerate overnight. When ready to bake top with Cheddar cheese. Bake at 350 degrees F for 1 hour.