SPRING VEGETABLE STUFFING CASSEROLE

Spring Vegetable Stuffing Casserole image

Bake this medley of spring vegetables and seasoned stuffing until the Parmesan cheese on top just begins to turn golden.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield 12 servings

Number Of Ingredients 10

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Ingredients

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 Everyday Stuffing Mix for Chicken
1/2 cup hot water
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 5 g, Protein 5 g