1 (10 ounce) package cream cheese, softened
1/2 cup butter
1 1/2 cups grated Parmesan cheese
1 (5 ounce) can diced mushrooms, drained
1 (6 ounce) can tomato juice
1 (4 ounce) can tomato paste
1 (8 ounce) can whole kernel corn, undrained
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the cheese mixture and stir into the creamed mixture.
Stir in the mushrooms, tomato juice, tomato paste, corn, Worcestershire sauce, pepper and eggs. Pour mixture into a 3 1/2 quart casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 5 to 7 hours.