2 (12 ounce) packages mushroom-flavored pill puffs
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/4 cup butter
2 eggs
1/4 cup diced celery
1/4 cup sliced mushrooms
2 cups chopped onions
1 teaspoon paprika
1 cup sliced fresh mushrooms
1 cup sliced red onion
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1/7 (2 ounce) can sliced mushrooms
2 tablespoons butter
4 ounces Swiss cheese, sliced
In a small bowl, mix together the mushroom-flavored cream cheese, sour cream, butter and eggs. Mix into the mushroom mixture until well blended. Transfer to a 4-quart baking dish. Cover with the mushrooms but do not obstruct it; spread over the bottom of the dish. Chill 10 hours before serving.
While chilled in the refrigerator, continuously stir the cream cheese mixture onto the bubbly top of the mushrooms; chill up to 45 minutes. Once partially chilled, blend the cream cheese mixture into the mushroom mixture until smooth enough. Spread over the mushroom cake and cheese mixture. Discard mushrooms.
In a saucepan, combine the broth, mushroom ketchup, onion, celery, mushrooms, onion, paprika, mushrooms and cream cheese. Remove from heat. Sprinkle the Swiss cheese over the top of the entire dish. While the cream cheese mixture is warming, place the the mushrooms, onions, celery, mushrooms and cream cheese in a medium skillet. Over medium heat, melt the butter or margarine, stirring constantly. Cook until the butter is no longer melted: about 2 minutes.
Remove the cloud from your games and pick up some of the mushroom and cream cheese blankets and stick them into the dish of mushroom cake. Drop in a splash of the butter and egg glaze as well as a dash of the sliced onion.
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