2 eggs, beaten
2 cups milk
2 cups water
1 3/4 cups shredded sharp Cheddar cheese
1 (20 ounce) can whole kernel corn, drained
1 (8 ounce) can mushrooms , drained
1 cup sliced green onions
2 (8 ounce) cans milk-based cream of mushroom soup mix
1 (6 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container cottage cheese
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs and milk together in large bowl until smooth. Stir in water, cheese, corn, mushrooms and green onions.
Spread 1/2 cup of mixture into either 9x13 inch baking dish or 1/2 inch cake pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Remove foil and bake remaining half-cup mixture in preheated oven 45 minutes longer. Serve warm or cold.
Stir cream cheese into caster cream, stirring until smooth.
In a small bowl, mix cream cheese and cottage cheese until well blended.
In a large saucepan, heat milk and 2 tablespoons butter until boiling; set aside.
In a medium saucepan, heat condensed milk and 1/2 cup butter mixture over medium heat, stirring occasionally, until butter is melted and smooth.
Stir eggs and milk mixture into mixture. Stir together cream cheese, cream cheese mixture, cottage cheese, cream cheese mixture, and mushroom soup mix.
Reduce heat to simmer and stir in pineapple and orange juice. Cook over low heat for 5 to 6 minutes, stirring constantly. Remove from heat and stir in cream cheese mixture.
Beat egg whites into cream cheese mixture. Fold cream cheese mixture into eggs and milk mixture. Pour mixture into baking dish and pour over chicken. Bake at 350 degrees F (175 degrees C) for 30 minutes and reduce oven temperature by 25 degrees F (14 degrees C) for additional 10 minutes. Bake for 10 to 12 minutes preheated oven if using aluminum foil. Let cool for additional 5 minutes before cutting into thin strips.
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