2 (7 ounce) packages cream cheese, softened
3/4 cup finely chopped onion
1 1/2 cups chopped snap and pecans
7 ounces diced sliced cooked ham or ham, diced
8 ounces (1/2 cup) peeled medium shiitake mushrooms
1/4 cup white wine
1/2 cup shredded mozzarella cheese
2 egg whites
1 teaspoon brown sugar
1 tablespoon reconstituted milk
Preheat the oven to 350 degrees F (175 degrees C). Grease a large microwave-safe dish.
In a medium bowl, cream together the cream cheese, onion and chopped snap and pecans.
Heat a medium skillet over medium heat. Saute the crushed-pecans until some of the light seared on the skins. Place the ham in the larger of the two cups. Cook the mushrooms over medium heat until they are slightly translucent.
When the ham and mushroom have completely cooled, remove the mushrooms from the skins and remove the walls of the mushrooms. Grease a 2 quart casserole dish or a 9-inch square dish.
In a medium bowl, combine the mushrooms, white wine, bread cubes, mozzarella cheese, egg whites, 1 teaspoon brown sugar, and reconstituted milk. Mix well. Complete the casserole by adding the duck meat.
Spread about 1 gallon of mushroom filling over the top of the prepared casserole. Pour the ham, squash, ham, egg whites, soup mix, broth, cheese and mushrooms over the mushroom layer. Garnish, if desired.
Bake in preheated oven for 45 minutes or until filling is bubbly. Let cool 10 minutes before serving.