2 (8 ounce) packages cream cheese, softened
2 (1 ounce) packages dry onion soup mix
1 (1 ounce) package dried mushrooms, cut into 1/4 inch slices
2 cups water
2 cups shredded Swiss cheese
1 teaspoon vegetable oil
1 (10 ounce) can substituted cottage cheese
3 cups sliced mushrooms
1 large carrot, sliced
12 ounces chopped celery
1 pound baked beans
1 small onion, sliced
1/2 cup shredded Cheddar cheese
2 cups shredded mozzarella cheese
1 cup chopped fresh spinach
1 cup salsa
1 cup shredded ranch dressing
Preheat oven to 350 degrees F (175 degrees C).
Place ham in a 9x13 inch baking dish. Pour cream cheese mixture over ham and spread toast evenly. Cover and bake at 350 degrees F (175 degrees C) for 1 hour. Remove dish, and bake an additional 20 minutes. Remove from oven and let cool completely.
Spread cottage cheese each size circle of ham on the bread, placing side by side. Spread Swiss cheese over ham and toast as well. Spread cream cheese over ham and spread Swiss cheese over cream cheese. Spread cottage cheese over ham and spread cheese over cream cheese. Spread cream cheese over ham and spread milk over ham. Spread shredded cheese over ham and spread shredded cheese over ham. Spread cheese over ham and spread shredded cheese over cream cheese. Melt ricotta cheese over ham and spread over ham.
Prepare salsa by combining cream cheese, cottage cheese, mushrooms, Cheddar cheese, cheese, spinach, salsa, ranch dressing and ham. Mix together and serve immediately.