Mushroom-Rice Bake

2 cups sliced fresh mushrooms

¼ cup chopped onion

3 Tbs butter or margarine

2 eggs

2 3-ounce packages cream cheese, softened

1 13-ounce can evaporated milk

3 cups cooked rice

¼ cup snipped parsley

1 tsp salt

In a skillet cook mushrooms and onion in butter or margarine till onion is tender but not brown. Beat together eggs and cream cheese till smooth. Stir in milk. Stir in rice, parsley, salt and cooked mushroom mixture. Turn mixture into a 10x6x2 inch baking dish. Bake, uncovered, in a 350-degree oven for 40 to 45 minutes or till a knife inserted off-center comes out clean. Let stand 10 minutes before serving.

Makes 8 to 10 servings.