1 (3 ounce) can frozen cream of mushroom soup
2 (3 ounce) packages cream cheese, softened
1 cup chopped onion
1 cup chopped celery
1 (10 ounce) package frozen sliced mushrooms
1 (6 ounce) package frozen mixed vegetables
1 (7 ounce) can mushrooms, drained
1 cup milk
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
1 tablespoon milk
2/3 cup chopped fresh parsley
1 teaspoon salt
1 tablespoon flour
1 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
In a mixing bowl, beat cream cheese until fluffy. Stir in onion and celery. Mix thoroughly.
Fill an 8 inch square pan with foil. In a skillet, melt the butter, add about 1/2 cup of mushroom soup, and brown, stirring constantly.
Transfer soup mixture to the foil, and pour in milk and cheese. Mix well. Stir in mushrooms, mixed vegetables, mushrooms, mushrooms, fruit, Parmesan cheese, eggs, milk, parsley, salt, flour and milk. Pour into prepared pan.
Bake at 325 degrees F (165 degrees C) for 40 minutes, or until knife inserted in center comes out clean. Serve warm or cold.