So - Easy Stuffing - Egg Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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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 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 tomato, 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.
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