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So-Easy Stuffing-Egg Bake

Prep Time:

15 min

Total Time:

1 hr 5 min

Makes:

6 servings

What You Need!

1 tsp. oil

2 cups sliced fresh mushrooms

6 eggs

1 cup milk

1/4 cup KRAFT Real Mayo Mayonnaise

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 tomato, thinly sliced

1 green onion, sliced

1/2 cup KRAFT Shredded Cheddar Cheese

Make It!

HEAT oven to 350ºF.

HEAT oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until well blended. Stir in stuffing mix.

SPOON into greased 9-inch square baking dish; top with mushrooms, tomatoes and onions.

BAKE 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.

Kraft Kitchens Tips

Healthy Living

Save 70 calories and 8 grams of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Cheddar Cheese, and substituting 1-1/2 cups cholesterol-free egg product for the 6 eggs.

Make Ahead

Cover unbaked casserole tightly with plastic wrap; freeze until solid. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 350ºF. Remove foil and plastic wrap. Discard plastic wrap. Re-cover casserole with foil. Bake 1 hour. Remove foil; sprinkle casserole with cheese. Bake, uncovered, 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 40 min. or until center is set and cheese is melted.

Special Extra

Sprinkle egg mixture with cooked and crumbled OSCAR MAYER Bacon along with the mushrooms, tomatoes and onions.

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