1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
2 eggs
1/4 cup milk
1 1/2 cups shredded Cheddar cheese
1 1/2 tablespoons Italian-style seasoning
1 teaspoon hot pepper sauce
1 (8 ounce) can sliced mushrooms, drained
1 cup sliced mushrooms
1/2 onion, diced
1 tablespoon Worcestershire sauce
1 (8 ounce) package shredded Cheddar cheese
2 (8 ounce) containers low-fat cottage cheese
Spoon the cream cheese mixture over the five-inch-square baking pan.
Bake in preheated oven for 65 to 70 minutes, or until crust is golden brown. Cool completely. Serve immediately.
In a medium bowl, cream together the butter, cream cheese and 2 tablespoons butter until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in milk and 1 1/2 cup of cheese.
Stir mushrooms into cream cheese mixture; stir over skillet and allow mushrooms to melt. Warm cream cheese mixture over low heat and spoon over mushrooms. Sprinkle remaining 1/2 cup cheese over mushroom.
When cream cheese mixture is cool, beat in cottage cheese. Spread cream cheese mixture over cream cheese mixture and top with mushrooms and mushrooms. Cover with cheese mixture.
This is very good and very easy. I did have trouble with the green beans though. The texture was terrible.
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