1 pound cream cheese, softened
1 (3 ounce) can condensed cream of mushroom soup
2 eggs
2 teaspoon cream of mushroom soup
2 tablespoons vegetable oil, divided
1 teaspoon vanilla extract
8 ounces fresh mushrooms, sliced
Preheat oven to 350 degrees F (175 degrees C).
To Make Cream Cheese Crust: Place cream cheese, cream of mushroom soup, eggs and cream of mushroom soup into a 2 1/2 quart casserole dish. Place cream cheese mixture on top and toss gently to coat. Place cream cheese mixture in a 8x8 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 8 minutes or until all vegetables are tender. Remove skillet from oven and sprinkle with remaining 2 teaspoons of mushrooms. Bake 30 minutes more; stir in egg and cream cheese mixture. Cook until all vegetables are tender, about 15 to 20 minutes.
In a 9x13 inch baking dish: Spread 1/2 cup of cream cheese mixture over bottom of baking dish. Spread 1/4 cup cream cheese mixture over soup mixture. Spread cream cheese mixture over mushroom mixture. Layer remaining cream cheese, cream of mushroom soup mixture under cream cheese mixture and top with cover. Spread cream cheese mixture on top of mushroom mixture. Cover with mushrooms and serve.
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