1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans diced yellow bell pepper, drained
4 ounces shredded Cheddar cheese
2 eggs
2 teaspoons dried parsley
1/2 cup chopped onion
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
1 (3 ounce) can condensed cream of mushroom soup
1 1/2 cups milk
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the cream cheese, cream cheese, bell pepper, shredded cheese and Cheddar cheese. Mix well and spread mixture in the pie shell.
In a medium bowl, mix eggs and parsley. Mix well and spread mixture in the bottom of the pie.
In a medium bowl, mix the onion, bell pepper and yellow cheese. Mix well and spread mixture in the filling.
In a medium bowl, mix the chopped onion, basil, parsley, onion powder, rosemary, thyme, sage, basil, thyme and sage. Spread mixture in the pie shell.
In a medium saucepan, stir together the cream of mushroom soup, milk and remaining 1/2 cup chopped onion, bell pepper and cheese; bring to a boil. Stirring constantly, bring mixture to a boil. Remove from heat and stir in cream of mushroom soup.
Pour mixture into pie shell. Bake in preheated oven for 45 minutes. Serve hot or cold.