2 c. water
1 c. rice
1 tsp. salt
2 cans mushrooms
1/4 c. chopped onions
2 tbsp. butter
2 eggs
2 (3 oz.) pkg. cream cheese
1 2/3 c. milk
Parsley
1 tsp. salt

Cook the rice for 15 minutes. In a skillet, saute the onion until tender (if using fresh mushrooms, cook them also). Beat until smooth the cream cheese; blend in the milk, eggs, rice, and vegetables. Bake in a 10 x 6 x 2 inch dish at 350 degrees for 35 minutes, uncovered.