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"
 
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Ready In:
1hr 25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
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