Ingredients
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 12 cup sherry wine
- 12 ounces fresh mushrooms
- sliced and sauteed
- 3 dozen eggs
- 14 cup milk
- 12 cup butter
- 12 lb grated cheese
- of your choice
Instructions
- Heat soup with sherry and stir til smooth.
- Add mushrooms.
- Beat eggs and milk together.
- Melt butter in pan and scramble eggs until just soft.
- In a large casserole dish, add a layer of scrambled eggs and then a layer of soup mixture.
- Then a layer of cheese.
- Repeat.
- Put dish into cold oven and set to 250.
- Bake one hour.
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