1 (10 ounce) can mushrooms, drained
3 cups shredded sharp Cheddar cheese
1 cup sliced mushrooms
5 (3.5 ounce) packages shredded crisply sliced onions
1 (10 ounce) container frozen hash brown cheese concentrate, thawed
salt and pepper to taste
1 (15 ounce) can cream cheese, softened
celery, diced and sliced
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms, cheese and mushrooms in a food processor or blender. Puree until well blended. Return to a large bowl. Stir together baby spinach and pasta.
Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, combine cream cheese, melted butter, flour, salt, pepper and diced mushroom. Mix thoroughly. Spoon mixture into prepared dish.
Bake in the preheated oven for 20 minutes, or until crust is golden. Top with cheese and mushrooms. When rack is cool, brush mushrooms with olive oil and sprinkle with salt and pepper. Place atop casserole and roll left over in cheese mixture.