2 chicken bouillon cubes
1 cup boiling water
1 can salmon (16 oz) — drained and flaked
2 cups seasoned stuffing crutons
1 cup grated cheddar cheese
2 eggs — beaten
1/4 teaspoon dry mustard
Disolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well greased crock pot. Cover and cook on high setting for 2 to 4 hours