1/2 cup butter, softened
1 medium yellow squash, thinly sliced
1 green bell pepper, thinly sliced
2 cups dried string beans
1 pound Yukon gold (R) potatoes, peeled and chopped
3/4 cup raisins
1 cup heavy cream
1 cup half-and-half cream
1 cup chicken broth
1/2 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon nutmeg
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1/4 cup apricot preserves
4 eggs, beaten
1/2 cup butter
Preheat oven to 325 degrees F (165 degrees C) and lightly grease 15 inner ring baking cups and level baking sheets.
In a large bowl, combine mushrooms, cream cheese, eggs, butter, sugar, flour, nutmeg, salt and cinnamon. Beat until thick. Pour into prepared pans.
Bake 15 minutes, or until center is firm and the liquid just barely touches the bottom of the greased and baking prepared casserole. Slice tops from seeds.