1 1/4 cups water
1 tablespoon vegetable oil
2 cups sour cream
1/2 teaspoon dried dill weed
2 eggs, beaten
1 pint white rolled oats
1 small yellow onion, chopped
1/2 teaspoon salt
2 eggs
1 (4 ounce) can sliced mushrooms
In a large saucepan, bring water and oil to a boil. Cook, stirring constantly, for 2 minutes and remove from heat. Stir in sour cream, dill weed and eggs. Stir in oats, onion, salt and mushrooms. Reduce heat to medium-low. Cook, stirring constantly, for 1 minute. Cover and refrigerate mixture for at least 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Remove parchment paper from bottom of 8x8 inch pan. Place one sheet of parchment on the bottom of pan, spaced 1 inch apart, and press the edges into the parchment using a fork. Drizzle with egg mixture and pierce with a fork again with fork to seal. Place cheese onto parchment sheet to seal but do not tear cheese sheet. Heat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 20 minutes. Cool completely and brush with egg mixture. Flour cheese, browning with remaining egg mixture, brushing with remaining sour cream mixture at 1/4 cup for 1 minute. Serve with sliced fried egg or vegetable roll.