So - Easy Stuffing - Egg Bake

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

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  teaspoon  oil
• 2  cups fresh mushrooms
• 6  eggs
• 1  cup milk
• 1⁄4 cup mayonnaise
• 1 (6 ounce) package  chicken flavor stuffing mix
• 1  tomatoes, thinly sliced
• 1  green onion, sliced
• 1⁄2 cup  shredded cheddar cheese

Directions

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.