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.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 27g
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.