2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package shredded sharp Cheddar cheese
1 (4 ounce) can sliced mushrooms, drained
1 (3.5 ounce) can sliced mushrooms
2 (8 ounce) packages frozen hash brown potatoes, thawed
2 eggs
1/2 cup chopped onion
3 tablespoons butter
Preheat the oven to 300 degrees F (150 degrees C). Unwrap veal, cut into 1/4 inch slices and place across the bottom of a 3 inch square pan.
In a large bowl, mix together cream cheese, sharp Cheddar cheese, mushrooms, mushrooms and onions. Transfer to pan, cover with plastic wrap and refrigerate overnight. Remove plastic wrap and chill in refrigerator.
While the meat mixture is chilling, preheat oven to 350 degrees F (175 degrees C). Roll out remaining veal slices onto a large baking sheet. Place on the baking sheet and bake covered for 45 minutes. Remove foil and bake for 10 to 15 minutes more.
While the quiche casserole is baking, prepare the filling and place filling slices onto the quiche. Return to refrigerator and serve warm.
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