1 pound shredded Cheddar cheese, divided
1 (15 ounce) can cream-style corn
1 (15 ounce) can sliced mushrooms
2 (10 ounce) cans diced cooked ham, drained and sliced
1 cup sliced white onions
1 (10 ounce) can condensed cream of mushroom soup
2 1/2 cups boiling water
1 1/2 cups milk
1/2 teaspoon Worcestershire sauce
2 (10 ounce) cans sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
Place cheese in medium bowl, cut in 1/2 inch slices using a serrated knife. Stir in corn and cut in half.
In a medium bowl, combine cream cheese mixture, ham, onion, cream of mushroom soup, boiling water, milk, Worcestershire sauce, mushrooms and cream cheese mixture. Mix well.
Lightly grease a 2 quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Cover, and bake 15 minutes longer. Cool completely.