Mix 18 eggs with 1/4 cup milk and scramble in 4 tablespoons of butter until dry and moist. Mix:

1 can cream of mushroom soup
1/4 c. dry cooking sherry

Put scrambled eggs in lightly buttered 9x13 inch pan. Pour over soup mixture and top with 1/4 pound grated Cheddar cheese. Refrigerate overnight. Bake in 250 degree oven for 30 minutes, uncovered, or longer until just heated through.