What are some good recipes that use Stove Top stuffing?

I'm pining for some Stove Top stuffing, but I don't want to just serve it as a side. I'm thinking I'd like to incorporate it in some type of tasty casserole. Do you have a favorite tried-n-true recipe?What are some good recipes that use Stove Top stuffing?
http://www.kraftfoods.com/kf/recipes/bru鈥?/a>





You'll really like this every time I make it there are no left overs. It is very good easy to follow with photos. Also you could make stuffed pork chops, or stuffed chicken rolls I like to use stuffing in my crab cakes and sometimes in my meat loaf.What are some good recipes that use Stove Top stuffing?
I make a crookneck squash casserole [those are the bright yellow small squashes] by slicing them thickly, sauteeing them briefly in olive oil with thinly sliced onions and parsley flakes [seasoned salt %26amp; pepper goes in too], and layering the mixture between layers of Stove Top chicken or cornbread stuffing - pour over a can of cream of celery soup thinned with only 1/4 can of milk, and bake until brown %26amp; bubbly. Sometimes a sprinkle of frozen peas in the layers goes well too, and gives a colorful look.
To believe it or not, I use this every year for thanksgiving. Dont be afraid of the zuchini because the flavours mostly rise up from the stove top and carrots. Its my favourite and the most delicious (easy to make)





ZUCCHINI CASSEROLE WITH STOVE TOP


STUFFING





3 c. zucchini


1 c. carrots





Grate or grind zucchini and carrots. Cook to a boil, then about 2 minutes.





1 pkg. of chicken flavor Stove Top stuffing


1 stick butter


1 can cream of mushroom or cream of chicken soup


1/3 c. milk


1/2 c. mayonnaise or sour cream


2 eggs


1 c. Velveeta cheese, grated or cut in pieces


1 sm. onion or onion flakes as you desire





Prepare stuffing as directed, using 1 stick butter instead of 1/2 stick. Steam vegetables and salt a few minutes. After stuffing is prepared, add all together, milk, mayonnaise, eggs, cheese and onions. Add steamed vegetables, stir well. Bake at 350 degrees for 30 to 45 minutes. Makes large casserole. Freezes excellent. Can make 2 small casseroles (eat one and freeze one).
I use it on top of my stuffed peppers to keep them from drying out.





ground meat, onion, corn and tomatoes...no rice!





make the stuffing and place on top of each pepper and bake at 350 for about 30-40 minutes.





(you can cover just about any casserole with stuffing to keep it moist.





(left over stuffing can be added to a veggie soup for a little thickening help. the stuffing will dissolve but the flavor and thickness it adds is good.)
just stuffed pork chops. brown the chops, stuff with stuffing and pour a can of cream of mushroom soup over the chops and bake 350 for an hour.
http://brands.kraftfoods.com/stovetop/