1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded mozzarella cheese
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup chopped celery
1 (8 ounce) can whole kernel corn, undrained
2 eggs, beaten
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and mozzarella cheese. Mix in the melted butter. Mix in the chopped onion, celery, green bell pepper and onion. Mix in the celery and green pepper. Shape the mixture into a pie shape.
Bake in preheated oven for 55 minutes, or until filling is bubbly and crust is golden brown.
In a small mixing bowl, mix eggs, milk and cream cheese mix. Stir in mushrooms and cream cheese mixture. Return filling to oven and bake for 30 minutes, or until bubbly and crust is golden brown.