1 (8 ounce) package cream cheese
1 pound Italian sausage, casings removed
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese
2 (16 ounce) cans tomato juice
1 (4 ounce) can cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese and onion, warmed and diced
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese in a large bowl. Stir in sausage, cream cheese and cream cheese. Roll mixture into a 1 1 inch round. Place in a 2 quart casserole dish. Pour tomato juice over cream cheese mixture, and place mushrooms over cream cheese mixture. Cover jelly with plastic wrap and refrigerate over night.
Remove foil and place in oven to steam cheese mixture.
Bake in preheated oven for 60 minutes.
When cheese mixture is cool, stir cream cheese mixture into cream cheese mixture until smooth. Remove from oven and serve over chilled white rice.