3 dozen eggs
1/2 c. milk
2 cans cream of mushroom soup
1/2 c. sherry or white vermouth
1/2 lb. grated cheese
1/4 c. butter

Beat the eggs and milk together. In large pan melt 1/4 cup butter and add eggs, cooking slowly until moistly scrambled; do not overcook. Salt and pepper to taste. Pour into well-buttered baking dish.

Mix together the soup, sherry or vermouth and half of the cheese. Pour over the eggs and top with the remaining cheese. Sprinkle with paprika, cover and refrigerate overnight.

Bake at 250 degrees approximately 50 minutes or until inserted knife comes out clean. Serve hot.