So - Easy Stuffing - Egg Bake

READY IN: 1hr 25mins
Recipe by Michelle_My_Belle

from Kraft Food & Family Magazine. To cook later: Cover uncooked casserole (uncooked eggs can be frozen and baked later with no troubles) tightly with plastic wrap; freeze until solid - cover with foil. Freeze for up to 3 months. Same baking directions except cook for 1 hr covered vs 35 minutes uncovered - then uncover and add cheese and bake for 15 minutes

Top Review by foodtvfan

Another Kraft keeper recipe! So easy to make. Used turkey stuffing and a little extra cheddar cheese. Served it with sausages, bacon, sliced tomatoes, home fried potatoes, and fruit with recipe #91801 for brunch on Sunday. Garnished it with fresh chopped parsley from my garden. A new family favorite.

Ingredients Nutrition


  1. heat oil in medium skillet on medium-high heat.
  2. add mushrooms - cook for four minutes or until tender ; stirring occasionally ; set adise.
  3. beat eggs, milk and mayo in large bowl - stir in stuffing mix.
  4. spoon stuffing mixture into greased 9 inch square baking dish - top with mushrooms, tomatoes and onions.
  5. bake at 350 f uncovered for 35 minutes.
  6. sprinkle on cheese and bake for another 15 minutes.
  7. let stand 10 minutes before serving.

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