1 (10 3/4 oz.) can cream of mushroom soup
3 tbsp. dry sherry (or milk)
1 1/2 c. each shredded sharp Cheddar cheese and Monterey Jack cheese
18 eggs
2 tbsp. milk
1 tsp. parsley flakes
1/2 tsp. dill weed
1/8 tsp. pepper
4 tbsp. butter
1/4 - 1/2 lb. mushrooms, sliced
1/4 c. chopped green onion

In pan over medium heat, stir soup and sherry until hot and smooth. Remove from heat and set aside. Toss together cheeses to mix; set aside. Beat together eggs, milk, parsley, dill, and pepper. Over medium-low heat, melt butter. Add mushrooms and onion; cook, stirring, until onion is limp. Add egg mixture and cook gently lifting cooked portion to allow uncooked portion to flow underneath until eggs are softly set. Remove from heat.

Spoon half the egg mixture into a 7 x 11 inch baking dish. Spoon half the soup mixture over the eggs, then sprinkle evenly with half the cheese mixture. Repeat layers. Sprinkle top with paprika. If made ahead, cool, cover, and refrigerate until next day. Bake, uncovered, in 350 degree oven for 30-35 minutes (1 hour if refrigerated) or until hot and bubbly. Let stand for about 10 minutes, then cut into squares.