Preheat oven to 350° F. Grease a 2-Liter (8 cup- dish shown is 8.5x11; 9x13 also is a good size) casserole dish with butter, bacon grease, or other desired fat.
Rinse mushrooms and slice or quarter as the beef is browning and the bacon is frying. Saute mushrooms in the bacon grease over medium-low heat until they are soft and stop releasing water, about 15 minutes. Mix with the browned ground beef.
In a food processor, with an immersion blender in a wide-mouth quart-sized mason jar, or with a whisk and a lot of perseverance, mix softened cream cheese and one egg at a time and optional crushed garlic until smooth.
Once cream cheese mixture is smooth, mix the browned ground beef mixture, sauteed mushrooms, parsley, and cream cheese mixture together. Pour into the greased casserole dish and press down gently until smooth.
Place casserole dish on a cookie sheet, or over foil, in case it bubbles over.
Bake casserole for 35 minutes on the lowest rack until hot and bubbly. Allow to rest 20 minutes before serving so the casserole can set up. Enjoy!
Casserole can be frozen before baking. To freeze, cover tightly with plastic wrap or foil and slip into a freezer bag. Thaw before baking. If cold (from thawed) baking time will be longer- cook until heated through, approx 60 minutes.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com