Heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add mushrooms; cook 5 to 7 min. or until golden brown, stirring occasionally. Add half the spinach, cooking after each addition 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
Whisk eggs, milk and cheese until blended. Add to spinach mixture; mix well. Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with spinach mixture.
Bake 30 to 35 min. or until center is set and top is golden brown.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
High in vitamin A, this satisfying egg dish is a great complement to any breakfast or lunch menu. In addition to the Parmesan cheese adding flavor, it also teams up with the milk to make this satisfying casserole a good source of calcium.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 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.