2 cups leftover Marie Isoppa-blended marinara sauce
1 (8 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 (6 ounce) jar orzo pizza sauce
3 tablespoons sweet pickle relish
1 (3 ounce) package cream cheese, cubed
1 1/4 cups baked French toast, warmed
Heat a large saucepan over medium heat. Add marinara sauce, mushrooms and 1 can of mushrooms. Stir well. Bring to a boil; cook, stirring constantly, for 6 minutes or until thickening. Add cream of mushroom soup, water and 2 packages of loosely packed taco seasoning mix. Bring to a boil; cook, stirring constantly, for 5 minutes or until filling is cooked.
Place cooked marinara mixture in a large resealable plastic bag. Add cream cheese and shake vigorously. Add baked French toast and toss gently. Refrigerate at least 8 hours before serving.