1/4 c. butter
18 eggs
1 c. dairy sour cream
1 c. milk
2 tsp. salt
1/4 tsp. dried basil leaves
2 c. shredded cheddar or American processed cheese
1 (4 oz.) can mushroom stems and pieces, drained
4 green onions (with tops), thinly sliced
1 (2 oz.) jar diced pimento, drained

Heat butter in 13 x 9 inch baking pan in 325 degree oven until melted. Tilt dish to coat bottom with butter. Beat eggs, sour cream, milk, salt and basil in large mixer bowl until blended. Stir in cheese, mushrooms, green onions and pimento. Pour into baking dish. Cook uncovered until omelet is set but still moist, 40 to 45 minutes. Cut omelet into twelve 3 inch squares. Garnish with sliced green onion tops if desired.

Tip: After pouring into baking dish, cover and refrigerate no longer than 24 hours. Cook uncovered in 325 degree oven for 50 to 55 minutes.