Cheesy Stuffing Vegetable Bake

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 2 cans (8-1/2 oz. each) artichoke hearts, drained, coarsely chopped
• 1 can (15 oz.) sliced mushrooms, drained
• 6 eggs, lightly beaten
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread, softened
• 1/2 cup KRAFT Classic Ranch Dressing
• 3 cups milk
• 1 cup KRAFT Shredded Mild Cheddar Cheese

1. Heat oven to 375F.
2. Toss stuffing mix, artichokes and mushrooms in large bowl; set aside.
3. Beat eggs, cream cheese spread, dressing and milk in large bowl with whisk until blended.
4. Stir in cheddar.
5. Pour over stuffing mixture; toss lightly.
6. Let stand 5 min.
7. Spoon into 13x9-inch baking dish sprayed with cooking spray.
8. Bake 35 to 40 min.
9. or until center is set and edges are golden brown.

stove, hearts, mushrooms, eggs, philadelphia, milk, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cheesy-stuffing-vegetable-bake-156251.aspx (may not work)