2 chicken bouillon cubes
1 cup boiling water
1 (16 ounce) can salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 teaspoon dry mustard

Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well-greased crockpot. Cover and cook on HIGH for 2 to 4 hours.