1 (8 ounce) package light cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon distilled white vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 (4 ounce) can anchovy sauce
1 (4 ounce) can canned mushroom gravy
1 (8 ounce) can whole kernel corn, drained
1/2 cup milk
1 (8 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
1 (8 ounce) package cream cheese, softened
1/4 cup chopped fresh parsley
1/8 cup chopped green onions
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese on bottom of 9x13 inch baking dish.
Place cream cheese over cream cheese, then over cream cheese mixture.