1 (14 ounce) can mushrooms, drained
1 (10 ounce) package frozen mixed vegetables, thawed, drained
3 1/2 cups shredded Cheddar cheese, divided
3 eggs, beaten
1 cup zucchini, sliced
1/4 teaspoon salt and pepper to taste
1 (10.75 ounce) package instant cream cheese
1 cup shredded Swiss cheese
3 cups shredded Swiss cheese
1 (15 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple with juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/3 cup fresh lemon juice
1 cup chopped artichoke hearts
In a large skillet, cook mushrooms over medium heat until tender. Remove from skillet and set aside.
In a large bowl, combine mushrooms, vegetables, cheese, eggs, zucchini, salt and pepper. Mix thoroughly.
Heat oil in a large skillet over medium heat. Saute onions, celery and mushrooms until lightly browned on edges, about 5 minutes. Stir in butter, tortilla strips, sausage, pepper, mushrooms, tomatoes and bacon. Ensure mixture is thoroughly coated. Remove from heat.
In a medium bowl, mix 1/2 cup tomatoes, one cup shredded cheese, 1/2 cup bacon, 1/2 cup sausage, 1/2 cup mushrooms, tomatoes and bacon.
Stir the cream cheese mixture into the mushrooms mixture. Spoon into the prepared casserole dish. Cover, and chill overnight.
While casserole is chilling, pop tortilla strips into the oven and roll in bacon bits. Keep rolling in bacon bits until just meat. Serve with mushrooms mixture.
When casserole is ready, spoon mushrooms mixture into each serving dish. Top with cheese, sausage, mushrooms, bacon and mushrooms mixture. Cover with pineapple with juice and brown sugar. Pour over casserole.
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