Vegetable Stuffing Bake

what you need

1/2

cup  KRAFT Light Mayo Reduced Fat Mayonnaise

2/3

cup  fat-free milk

1

pkg.  (16 oz.) frozen broccoli florets, thawed

1

pkg.  (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

1

cup  KRAFT 2% Milk Shredded Cheddar Cheese

make it

HEAT oven to 350°F.

MIX mayo and milk in large bowl until blended. Add remaining ingredients; mix lightly.

SPOON into 11x7-inch baking dish sprayed with cooking spray.

BAKE 20 to 25 min. or until heated through.

kraft kitchens tips

MAKE AHEAD

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 25 to 30 min. or until heated through.

SPECIAL EXTRA

For an easy one-dish meal, add 2 cups chopped cooked turkey or chicken to the stuffing mixture before spooning into baking dish and baking as directed.

SUBSTITUTE

Prepare using 1 thawed 16-oz. pkg. frozen vegetable blend with broccoli.