1 (4 ounce) can cream cheese, softened
1 cup shredded mozzarella cheese
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 1/2 cups shredded Cheddar cheese
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1/2 cup cottage cheese
1/4 cup chopped onion
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 tablespoon poppy seeds
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dried oregano
1 (8 ounce) container sour cream
1 (8 ounce) container sour cream
1/2 teaspoon paprika
1/4 teaspoon salt
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
Spread the cream cheese in the bottom of a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the cream cheese, then spread the onion and green bell pepper over the cream cheese.
Beat together the cheese mixture and cream cheese mixture until smooth. Mix in the milk, cream cheese, cottage cheese, onion and green bell pepper. Blend these well and spread over the cream cheese layer. Sprinkle the shredded cheese on top.
Cover the baking dish and refrigerate overnight.
The following morning, preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 50 minutes.
While baking, make the sour cream: In a medium saucepan, bring 1 cup of milk to a boil. Add 1 tablespoon of cream cheese, mix until smooth. Stir in 1/4 cup cheese mixture and cook over medium heat, stirring constantly, until thickened.
Place the bottom side of the baking dish in the oven while the cream cheese layer is baking, transfer the cream cheese layer to the bottom pan and set aside.
Beat the cream cheese mixture into the creamed mixture and add 2 tablespoons milk. Transfer cream cheese layer to the oven and bake at 350 degrees F (175 degrees C), stirring occasionally, for 10 minutes. Beat egg mixture into sour cream. Place cream cheese mixture in the oven while the egg and sour cream mixture is baking.
Remove from oven and chill in refrigerator. Serve warm or cold.