3 dozen scrambled eggs
1/2 c. milk
1/2 lb. (2 sticks) butter, melted
2 cans cream of mushroom soup
1/2 c. sherry
1/2 lb. grated cheddar cheese (sharp)

Beat eggs with milk and melted butter. Combine last 3 ingredients. Layer the 2 combinations in a large shallow casserole dish. Keep refrigerated overnight. Next day, bake in a 350°F oven for approximately 1 hour.

Submitted by: Claire Allard