3 doz. eggs
1/4 c. milk
2 cans mushroom soup, warmed
1/2 c. sherry
Paprika
1 lg. can mushrooms, drained
1/2 c. butter
1/2 lb. Cheddar cheese, grated

Beat eggs and milk together. Add sherry and mushrooms to soup. Scramble eggs in butter until just soft. Season with salt and pepper. Put a layer of eggs in a casserole followed by a layer of soup and a layer of cheese. Repeat. Sprinkle with paprika. (Can be done ahead to this point.) Bake in a 300 degree oven until heated through.