Stuffing Squares Recipes

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
• Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

Steps:

• 1. In large mixing bowl, beat egg until foamy. Add soup and water, stirring until well combined. Add KELLOGG'S Stuffing Mix all at one time, tossing lightly until stuffing mix are evenly and thoroughly moistened. Spoon into 8 x 8 x 2-inch baking pan coated with cooking spray, pressing lightly.2. Bake at 375°F about 30 minutes or until set. Serve hot cut into squares. MICROWAVE DIRECTIONS:Follow step 1 above except spoon stuffing mixture into 8 x 8 x 2-inch glass microwave safe baking dish coated with cooking spray. Microwave at HIGH about 6 minutes or until set. Cut into squares to serve.Microwave cooking times may vary.VARIATIONS: Add any of the following to soup mixture:1/3 cup chopped mushrooms 1/2 cup toasted, slivered almonds 1/4 cup snipped fresh parsley and 2 tablespoons chopped pimiento