1 (3 ounce) package cream cheese, softened
1 tablespoon might gum
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 small onion, sliced
1 1/4 cups fresh mushrooms, sliced
1 (10 ounce) package frozen whole celery, thawed
3 cups shredded Cheddar cheese
1 cup sour cream
1 cup shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
1/2 cup chopped green onions
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese, may gum, Dijon mustard, salt and onion in the bottom of a large 9x13 inch baking dish. Spread with mushroom stems, green onion and mushrooms.
Bake in preheated oven for 35 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 minutes, or until mushrooms are tender.
While the mushrooms are cooking, preheat oven to 350 degrees F (175 degrees C).
While the cream cheese mixture is cooking, cream together the sour cream, Cheddar cheese and sharp Cheddar cheese. Stir into the cream cheese mixture until all ingredients are well blended. Spread the mixture over the mushroom layer.
After the mushrooms and cream cheese are cooked and tender, spread a layer of the mushroom mixture over the cream cheese mixture and spread a layer of the cream cheese mixture over the mushroom layer. Sprinkle with cheese and then spread the remaining mushroom layer on top of the cream cheese mixture.
Arrange sliced onions around the top of the casserole. Garnish with shredded Cheddar cheese.
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