2 c. sliced fresh mushrooms
1/43 c. chopped onion
2 tbsp. butter
2 eggs
2 (3 oz.) pkgs. cream cheese, softened
1 (13 oz.) can evaporated milk
3 c. cooked rice
1/4 c. snipped parsley
1 tsp. salt

Preheat oven to 350 degrees. In a skillet cook mushrooms and onion in butter until onion is tender but not brown. Beat together eggs and cream cheese until smooth. Stir in milk. Stir in cooked rice, parsley, salt and cooked mushroom mixture. Turn mixture into a 10"x6"x2" baking dish. Bake, uncovered in a 350 degree oven for 40 to 45 minutes or until a knife inserted off center comes out clean. Let stand 10 minutes before serving. Makes 8 to 10 servings.