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Salads & sides

Spring Vegetable Stuffing Casserole

photo by:kraft
Bake this medley of spring vegetables and seasoned stuffing until the Parmesan cheese on top just begins to turn golden.
time
prep:
30 min
total:
45 min
servings
total:
12 servings

What You Need

1/3
cup  KRAFT Tuscan House Italian Dressing
1
 onion, chopped
1
small  eggplant, cut into 1/2-inch pieces
2
small  zucchini, cut in half lengthwise, thinly sliced
1
pkg.  (8 oz.) sliced mushrooms
1
can  (14-1/2 oz.) Italian-seasoned diced tomatoes, drained
1
pkg.   (6 oz.) STOVE TOP Stuffing Mix for Chicken in the Canister
1/2
cup  hot water
1/2
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F.

HEAT dressing in large skillet on medium-high heat; add next 4 ingredients. Cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer 10 min. or until vegetables are tender, stirring occasionally.

TOSS stuffing mix and hot water in medium bowl. Gently stir in 2 cups vegetable mixture and mozzarella. Lightly press stuffing mixture onto bottom of greased 13x9-inch baking dish; top with remaining vegetable mixture. Sprinkle with Parmesan.

BAKE 15 min. or until Parmesan begins to brown.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Make Ahead
Prepare as directed, except for baking, several hours ahead; cover. Refrigerate until ready to bake. Remove from refrigerator 20 min. before baking. Bake at 350°F for 15 to 20 min. or until heated through.
Substitute
Substitute KRAFT Finely Shredded Italian* Five Cheese Blend for the mozzarella.
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