1 (12 ounce) package cream cheese, softened
1 (10 ounce) package frozen mixed vegetables
8 cups cooked egg whites
3 tablespoons lemon juice
2 tablespoons unsalted butter, softened
1 cup white wine
salt and pepper to taste
1 (10 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
3 (1 ounce) squares nonfat dry milk chocolate
4 ounces powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Bring a large pot of water to a boil. Add cream cheese and cook for 4 minutes. Add vegetables, stirring to coat; cover. Return to a boil. Pour 1 cup of water into pan. Boil for 1 minute.
In a large bowl, cream together butter and sugar until smooth. Beat in flour, eggs and flour mixture. Beat until mixture is lighter. Stir in 1/2 cup milk, whipped topping and whipped topping.
Bring a large pot of water to a boil. Add cream cheese mixture and cook for 5 minutes. Stir in remaining 1/2 cup milk, cream cheese mixture and whipped topping. Return mixture to a boil. Reduce heat to medium to simmer over low heat until thickened. Remove from heat. Spoon mixture into prepared pan.
Bake uncovered in preheated oven for 45 minutes. Remove lid, grease the surface. Bake for an additional 15 minutes and then turn off oven. Serve warm.
This is a very good recipe. I baked it like someone else mentionioned, and the next time I make it, I'll leave the portabella in the mix, as it was a nice addition. The recipe leaves room for individualization by each cook. I did leave my portabella in the mix, and added fresh spinach every 5 minutes, instead of just once during cooking, because it looked like the spinach was going to run out, and I didn't want to overcook my veggies. Thanks for a nice soup to eat with pasta, I enjoyed this.
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