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So-Easy Stuffing-Egg Bake

Prep: 10 min | Total: 1 hour 25 min | Servings: 6 servings

Ingredients

  • 1 tsp. oil
  • 2 cups sliced fresh mushrooms
  • 6 eggs
  • 1 cup milk
  • 1/2 cup Kraft Mayo Real 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

Instructions

  1. Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Remove from heat.
  2. Beat eggs and mayo in large bowl with wire whisk until well blended. Stir in stuffing mix.
  3. Spoon stuffing mixture into greased 9-inch square baking dish; top with mushrooms, tomatoes and onions.
  4. Cook Now: Preheat oven to 350°F. Bake, uncovered, 35 min. Sprinkle with cheese. Bake an additional 15 min. or until cheese is melted and center is set. Let stand 10 min. before serving.
  5. Cook Later: Cover uncooked casserole tightly with plastic wrap; freeze until solid. Cover with foil. Freeze up to 3 months. Preheat oven to 350°F. Remove foil and plastic wrap. Discard plastic wrap. Recover with foil. Bake 1 hour. Remove foil; sprinkle with cheese. Bake, uncovered, an additional 15 min. or until cheese is melted and center is set.

Notes

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