3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container sour cream
1 small onion, chopped
1/2 cup milk
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon dried rosemary
1/4 teaspoon salt and pepper to taste
1/8 teaspoon dried oregano
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) package dry ranch-style beans
In a small bowl, mix cream cheese, sour cream, onion, milk, Worcestershire sauce, garlic powder, rosemary, salt and pepper. Dip sandwich into egg white, then pour into a 9x13 inch pan. Cover and refrigerate overnight to let flavors blend.
While the sandwich is in the refrigerator, prepare the ranch-style beans according to package directions. Drain and place in a large bowl.
While still warm, place the mushrooms on a medium baking sheet and drizzle with egg white. When cool enough to handle, remove the pods and discard the skin. Discard any remaining skin.
Pour sauce over sandwiches, then sprinkle with mushrooms and beans.