1 (14 ounce) package cream cheese, softened
2 (9 inch) flour tortillas
1 cup pizza sauce
1 1/4 cups chopped onion
1 (14 ounce) can whole kernel corn, drained
6 slices bacon, diced
1 (2 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees C).Line a 9x13 inch baking dish with foil.
In a medium bowl, mix cream cheese, cream of onion, cream of celery, celery salt, green onions, vinegar, celery salt, salt, pepper and garlic powder. Mix until smooth. Pour mixture into prepared baking dish.
Bake in preheated oven for 20 minutes, or until bubbly. Add mushrooms and pesto. Bake another 20 minutes, or until mushrooms are tender.
Using a food processor or blender, blend cream cheese with cream of mushroom soup, beef broth and mushroom cheese.
In a small bowl, mix cream cheese, mozzarella cheese, mozzarella cheese, cream of mushroom soup, beef broth and ground black pepper.
Remove foil from pie crust. Place picked mushrooms and cream cheese in crust and pour cream of mushroom soup over all. Cover foil and refrigerate overnight so that it can set up.
Bring a large pot of water to a boil. Add crust and cook 5 minutes, or until al dente.
Meanwhile, melt the bacon and saute over low heat until evenly browned.
Remove the foil from pie edge. Spread 1/4 cup cream cheese mixture over pie. Add sliced mushrooms, bacon, green onions, tomatoes and mushrooms. Spoon 1/2 cup over layers. Sprinkle mozzarella cheese over cream cheese layer. Shake mushrooms slightly to completely cover cream of mushroom soup.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie is bubbly and golden brown. Top with mozzarella cheese, cream cheese mixture and cheddar cheese. Sprinkle shredded mozzarella cheese over top of pie.
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