1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans sliced mushrooms, drained
1 (4.5 ounce) can mushroom soup, drained
1 (4 ounce) jar crushed pepper jack cheese
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup shredded mozzarella cheese
1/8 teaspoon dried basil
12 ounces shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 slices smoked sausage
In a medium bowl, mix the cream cheese and mushrooms. Mix in the mushroom soup, crushed pepper jack cheese, onion, garlic, mozzarella cheese and basil. Shape mixture into a smooth paste, cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Slice cream cheese into rounds; gently press mixture into a 9x13 inch casserole dish. Arrange slices of cream cheese over meat in dish.
Bake 20 minutes in the preheated oven before serving.
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