6 slices bread
1 c. cheese, grated or cut into chunks
6 eggs
1 can mushroom soup
1/2 c. milk

Spray or grease a 9 x 13 inch cake pan. Cube the bread slices and place them in the cake pan. Place cheese in the pan with the bread cubes.

In a bowl, combine eggs, soup and milk. Pour over bread and cheese mixture and let soak for 1/2 hour. Bake at 350 degrees for about 20 minutes and then at 425 degrees for about 10-15 minutes or until done and golden brown.

For variation add vegetables to mixture. When my husband, Tom, was studying with the Benedictines he often had to cook for any number of people (40 to 200). We've scaled this recipe down a bit for a family of 6. The rule is one egg and one slice of bread per person. Since Tom is now a husband and father of three busy children, the kids now refer to this dish as "Gymnastic" Omelet.