1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons powdered non-fat dry mustard
1 1/2 cups milk
1/2 cup butter, melted
2 eggs
1/2 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 teaspoon dried basil
3 tablespoons minced onion
1 (4 ounce) can mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine mushrooms, butter, powdered non-fat dry mustard and milk. Mix well, refrigerate mixture and use to coat bottom of 8x8 inch casserole dish.
In a medium saucepan over medium heat melt butter or margarine and add eggs, stirring gently to combine. Beat until mixture is a deep golden brown.
Stir shredded Parmesan cheese into mushroom mixture, stirring gently to melt. Place mushroom mixture on casserole.
Pour mushroom mixture over mushroom mixture in casserole dish. Top with cream cheese, cream cheese mixture and mushroom mixture. Drizzle with Parmesan cheese and basil.
Bake in preheated oven for 30 to 60 minutes. Cool slightly before serving.
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