1 (8 ounce) package cream cheese, softened
1 (15 ounce) can sliced mushrooms
1/3 cup chopped onion
1 cup chopped celery
1 cup diced celery
1 (3 ounce) package Italian cheese spread
1 (12 ounce) package frozen hash brown potatoes
12 slices Cheddar cheese
1 small onion, sliced
1 (10 ounce) can evaporated milk
2 tablespoons butter, divided
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 (8 ounce) can tomato paste
1 (8 ounce) container sour cream
4 eggs
1 cup chopped fresh spinach
1 (8 ounce) container sour cream
1/2 cup butter, divided
1 (8 ounce) package shredded mozzarella cheese
1/4 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, blend cream cheese and mushrooms.
In a large bowl, mix onion, celery and carrot. Mix well.
In a medium mixing bowl, mix cream cheese, mushrooms, celery, celery and onion. Mix well. Pour into 12 2-inch tart shells.
Bake in preheated oven for 20 minutes, or until firm. Remove from oven and let cool. Run knife or metal spatula around edge of tart shell to loosen tart shells.
While tart shells are in oven, blend cream cheese mixture with remaining ½ cup olive oil and add mushrooms and onion.
Meanwhile, mix egg, 1/4 cup water, 1 ½ cup butter and cream cheese mixture in small bowl. Return tart shells to the oven and bake for an additional 15 to 20 minutes.
While tart shells are in oven, remove from oven and add 1/2 cup cheese mixture, 2 slices cheese, ¼ cup chopped onion. Mix thoroughly and serve while chilled.