1 cup shredded Cheddar cheese
1/2 teaspoon dried Italian seasoning
1 1/2 pounds frozen sliced mushrooms
2 large onions, thinly sliced
2 teaspoons olive oil
3 slices bacon
1 tablespoon dry Italian seasoning (optional)
1 cup milk
1 (28 ounce) can cream-type cottage cheese
1 (8 ounce) package cream cheese, sliced
1 (8 ounce) container heavy cream, chilled
Place shredded cheese first; place sauce in pan or large skillet. Place mushrooms, onions and rice evenly over shredded cheese. Drizzle mushroom/onion mixture with bacon; sprinkle rice on cured meat evenly. Sprinkle cream cheese over tomatoes. Cover plastic bag and refrigerate at least 4 hours. Serve immediately. Store leftovers in refrigerator.