This bacon-and-egg casserole is a hearty affair—made with butternut squash, sour cream and stuffing mix. Sprinkle with Parmesan for the win.
What You Need
Original recipe yields 6 servings
5 egg s
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup cubed butternut squash (1/2 inch cubes)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 cooked OSCAR MAYER Bacon Slices, crumbled
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oven to 375ºF.
Whisk eggs, milk and sour cream in large bowl until blended. Add squash, stuffing mix, bacon and 1/4 cup cheese; mix lightly.
Pour into 2-qt. casserole sprayed with cooking spray; cover.
Bake 1 hour or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using frozen squash or your favorite frozen vegetables and cheese, such as peas and KRAFT Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
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.