So - Easy Stuffing - Egg Bake

Submitted 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"

 

• Ready In: 1hr 25mins
• Ingredients: 9
• 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.

Reviews

[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.