18 eggs
1 c. + 2 tbsp. milk
3 tbsp. butter
1 (10 1/2 oz.) can cream of mushroom soup
6 oz. mushrooms, drained
5 oz. (about 1 1/2 c.) shredded sharp Cheddar cheese
3-4 slices bacon, fried crisp and crumbled

Beat eggs and milk. Scramble in butter. Place in 3-quart shallow casserole. Pour on soup, mushrooms, and cheese. Top with bacon bits. Bake at 250 degrees for 45-60 minutes. If refrigerated before baking, bake 1 1/2 hours.