Ingredients
-
1/4
-
3/4
-
1 1/2
-
1
-
1/3
-
1/4
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Cheesy Stuffing Cups, From a Kraft magazine, looks good for Thanksgiving *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy I added some chopped white onions as well to sautee with the celery , I didn’t get around to making these until I roasted my Christmas Turkey for a late Easter Dinner I didn’t put the cheese on top, just mixed it all in I loved these and so did my family The cranberries are a nice touch An easy to make variety to a traditional meal, or a nice addition to left overs
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Steps
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1
Done
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Preheat Oven to 350. Melt Butter on Large Skillet on Medium Heat. Add Celery; Cook and Stir 5 Mins or Until Crisp-Tender. Stir in Water. Bring to a Boil. Remove from Heat. Stir in Stuffing Mix, Cranberries and Walnuts. Add 1 Cup of the Cheese and the Egg; Mix Lightly. |
|
2
Done
|
Spoon Stuffing Mixture Evenly Into 8 Greased Medium Muffin Cups, Mounding Mixture as Necessary to Use All the Stuffing Mixture. Sprinkle With Remaining 1/2 Cup Cheese. |
|
3
Done
|
Bake 10 Mins or Until Cups Are Heated Through and Cheese Is Melted. |
