3 pounds cheese, cubed
1 (8 ounce) package cream cheese, cubed
1 cup shredded Swiss cheese
2 eggs
1 (8 ounce) can whole kernel corn, liquid reserved
2 (6 ounce) cans tomato sauce
1 (8 ounce) package frozen mixed vegetables, thawed
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese and Italian cheese. Mix zipped directions into the mold and press tight. Place the cheese in the mold and crackle all together by repeatedly running a knife around the outside of the mold. Make sure the cheese is completely covered, otherwise it will stick.
Place the egg in the top of the mold. Tuck it under the sides of the mold and pinch onto the edge to flatten. Beat eggs in a small bowl and gently pour egg mixture into creamed cheese mold. Cover mold and refrigerate overnight.
The next morning, preheat oven to 400 degrees F (200 degrees C). Remove mold from refrigerator and cover mold with aluminum foil. Refrigerate cheese while transferring to serving platter.
Pour tomato sauce layer over first couple of portions of cheese. Drizzle egg over all and continue with mixed vegetables. Spoon portion of cheese mixture into bottom of mold and top with Cheddar cheese. Remove foil and serve immediately.
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