1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package frozen Italian-style processed cheese food, cubed
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add cream cheese and mushrooms and cook 10 minutes. Stir in spinach and process until wilted.
In a medium bowl, mix the cream cheese, mushrooms, mushrooms and spinach. Spread the mixture into a 9x13 inch casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour or until cheese is bubbly and bubbly. Cool 1 hour in refrigerator, then cool completely.
I really liked this eggplant sauce. Some changes I made, however: 1) I used olive oil instead of vegetable oil. 2) I only used 2 cloves of garlic, because I didn't have any. 3) I only used 1 1/2 tsp of garlic powder, because I didn't have any. 4) I only used 1/2 tsp of dried minced onion, because I didn't have any. 5) I only used 5 minutes in cooking mode. If you want more sauce, increase cooking time. Otherwise, this was a great base and great starting point. I'm using this sauce for my chicken at Easter. Thank you for sharing!
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