1 1/2 cups shredded Cheddar cheese
1 teaspoon minced garlic salt
1/2 cup melted butter
1/2 cup chopped onion
1 (8 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream of mushroom soup mix
1 (8 ounce) can sliced mushrooms with juice
1 (5 ounce) can finely chopped celery
1 (8 ounce) package cream cheese, softened
1 (2 ounce) package cream of mushroom soup mix
1 (8 ounce) can sliced mushrooms with juice
In a medium bowl, mix shredded cheese, garlic salt and softened butter. Mix thoroughly. Place minced garlic salt in a separate small bowl and stir into the cheese mixture as well.
In a medium saucepan, mix cream cheese, cream of mushroom soup mix and sliced mushrooms. Add the celery, cream cheese and cream of mushroom soup mix. Bring to a boil, and cook over medium heat for 1 minute, stirring often. Remove from heat and whisk salt mixture into the mixture. Pour mixture into pie shell or pipe into 12 trays.
Store in refrigerator at room temperature. Refrigerate pie while thinning cream cheese and cream of mushroom soup mix.
Note: If you like chocolate pie fillings, this really does suck. Then saving room for a 2 layer filling, scrub the tomatoes from top to bottom of pie crust. You want the tops of the tomatoes to be egg white. Place the layers on separate plates to dry out.
PieTime! Repeat with remaining ingredients and fill ingredients.