8 ounces cream cheese, softened
3 cups finely chopped onion
3 green onions, chopped
1 cup finely chopped celery
1 tablespoon chopped fresh parsley
1 cup chopped fresh mushrooms
1/4 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon butter
1 teaspoon paprika
1 teaspoon coarse salt
1 teaspoon paprika
1/2 teaspoon white sugar
1/4 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend cream cheese, onion, green onions, celery, and parsley. Mix well in the cream cheese mixture. Spread mixture into a 9x13 inch dish.
Pour milk and butter into a small saucepan. Mix well. Sprinkle over the cream cheese mixture. Spread over the cream cheese mixture, pressing down so that the butter mixture is not pushing the edges of the cream cheese mixture. Brush egg and lemon zest onto the coated cream cheese mixture. Spread 1/2 cup flour over the cream cheese mixture. Sprinkle over the top of the flour. Sprinkle with paprika and salt. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Bake an additional 10 minutes or until toothpick inserted in center comes out clean.
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