Spring Vegetable Stuffing Casserole

• 1/3 cup KRAFT Tuscan House Italian Dressing
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 small eggplant, cut into 1/2-inch pieces Safeway 1 ea For $1.28 thru 02/09
• 2 small zucchini, cut in half lengthwise, thinly sliced
• 1 pkg. (8 oz.) sliced mushrooms
• 1 can (14-1/2 oz.) Italian-seasoned diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken in the Canister
• 1/2 cup hot water
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Heat dressing in large skillet on medium-high heat; add next 4 ingredients.
3. Cook and stir 5 min.
4. or until vegetables are crisp-tender.
5. Stir in tomatoes; bring to boil.
6. Reduce heat to medium-low; simmer 10 min.
7. or until vegetables are tender, stirring occasionally.
8. Toss stuffing mix and hot water in medium bowl.
9. Gently stir in 2 cups vegetable mixture and mozzarella.
10. Lightly press stuffing mixture onto bottom of greased 13x9-inch baking dish; top with remaining vegetable mixture.
11. Sprinkle with Parmesan.
12. Bake 15 min.
13. or until Parmesan begins to brown.

italian dressing, onion, eggplant, zucchini, mushrooms, tomatoes, stove, water, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/spring-vegetable-stuffing-casserole-144922.aspx (may not work)