2 (3 ounce) packages cream cheese, softened
2 (3 ounce) packages extra-sharp processed cheese food, diced
2 tablespoons mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon lemon juice
1 tablespoon lemon zest
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups sliced mushrooms
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
4 eggs
1 tablespoon lemon juice
1 (8 ounce) container sour cream
1 (8 ounce) can sliced pecans
1 (4 ounce) can sliced pecans, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, processed cheese food, mayonnaise, celery, onion, mushrooms, lemon juice, lemon zest, mixed vegetables, mushrooms, parsley, oregano, salt, pepper, paprika and eggs. Mix well.
Pour mixture into a 9x13 inch baking dish. Bake in the preheated oven for 15 to 18 minutes.
Remove pie from oven and let cool completely. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C).
While pie is chilling, prepare the cheese sauce and brown sugar. Beat cream cheese mixture, brown sugar mixture, celery mixture, onion mixture, mixed vegetables, mushrooms, parsley and oregano into a medium saucepan. Season with salt, pepper, paprika and eggs. Bring mixture to a boil and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
Place cream cheese mixture in a medium bowl and beat until smooth. Spread the remaining cream cheese mixture over pie and sprinkle with pecans.
Bake for 30 minutes in the preheated oven, or until bubbly and golden brown.
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