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Mushroom Rice

2 Cups Sliced Fresh Mushrooms
1/4 Cup Chopped Onion
2 Tablespoons Butter Or Margarine
2 Fresh Large Eggs
2 Packages Cream Cheese Softened
1 13oz Can Evaporated Milk
3 Cups Cooked Rice
1/4 Cup Cut Parsley
1 Teaspoon Salt
1 Teaspoon Onion Powder [optional]
1 Teaspoon Soy Sauce [optional]
1 Teaspoon Ground Garlic [optional]

Serving Size 6
225 Calories Per Serving
6 Grams Of Fat

Cooking Directions:
In a large skillet cook mushrooms and onion in the butter or margarine until onion is tender but not brown. Beat the eggs with the cream cheese until a smooth paste. slowly blend in evaporated milk. Stir in cooked rice, parsley, salt, and cooked mushroom mixture. Pour mixture into a baking dish. Bake uncovered in 350 degrees for 45 minutes. Let stand 5 minutes before serving.
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