3 cups (about 8 ounces) mushrooms, sliced
1 small onion, chopped
2 (3 ounces) packages cream cheese, softened
2 large eggs
1 (12 ounces) can Carnation Evaporated Lowfat Milk
3 teaspoons dried parsley flakes or 3 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked rice
Preheat oven to 350 degrees. Melt margarine in large skillet over medium heat. Add mushrooms and onion; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft. Beat cream cheese and eggs in large mixer bowl until creamy. Mix in evaporated milk, parsley, salt, and pepper. Stir in rice and mushroom mixture. Pour into prepared casserole dish.
Bake for 35 to 40 minutes or until set and light brown around edges.
Makes 6 servings.