There's stuffing—and then there's this extraordinary Cheesy Stuffing Vegetable Bake, made with artichoke hearts, sliced mushrooms, eggs and cream cheese.
What You Need
Original recipe yields 10 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cans (8-1/2 oz. each) artichoke hearts, drained, coarsely chopped
1 can (15 oz.) sliced mushrooms, drained
6 egg s, lightly beaten
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread, softened
1/2 cup KRAFT Classic Ranch Dressing
3 cups milk
1 cup KRAFT Shredded Mild Cheddar Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375°F.
Toss stuffing mix, artichokes and mushrooms in large bowl; set aside.
Beat eggs, cream cheese spread, dressing and milk in large bowl with whisk until blended. Stir in cheddar. Pour over stuffing mixture; toss lightly. Let stand 5 min. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 35 to 40 min. or until center is set and edges are golden brown.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using KRAFT Peppercorn Ranch Dressing and KRAFT Shredded Italian* Five Cheese Blend.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.