Swiss-Mushroom Stuffing Egg Bake - Kraft Recipes Top
Comida Kraft
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Swiss-Mushroom Stuffing Egg Bake

Prep Time
Total Time

6 servings

Made with stuffing, Swiss cheese and sautéed mushrooms, this hearty egg bake is guaranteed to be one of the more flavorful dishes on the buffet table.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally.
  • Whisk eggs, milk and mayo in large bowl with whisk until blended. Add stuffing mix; stir just until moistened. Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
  • Bake 35 min. Top with cheese; bake 15 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Make Ahead

This savory casserole can be assembled ahead of time. Cover tightly with plastic wrap; freeze until solid. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 350ºF. Remove foil and plastic wrap. Discard plastic wrap. Re-cover casserole with foil. Bake 1 hour. Top with cheese; bake, uncovered, 15 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, in 350ºF oven 40 min. or until done.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 280
Total fat 13g
Saturated fat 4.5g
Cholesterol 200mg
Sodium 580mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 5g
Protein 14g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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