1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/4 c. dry sherry
1 1/2 c. (about 3/8 lb.) shredded Jack cheese
1 1/2 c. (about 3/8 lb.) shredded sharp cheddar cheese
18 eggs, slightly beaten
2 tbsp. milk
1 tsp. parsley flakes
1/2 tsp. dill weed
1/8 tsp. pepper
1/4 c. (1/8 lb.) butter
1/4 lb. mushrooms, sliced
1/4 c. chopped green onion
Paprika

Stir soup over medium heat until hot and smooth. Remove from heat and stir in sherry; set aside. Toss cheese lightly in a small bowl to blend; set aside. Beat together the eggs, milk, parsley, dill weed and pepper; set aside.

In a large frying pan, melt butter over medium heat. Add mushrooms and green onion and cook, stirring until onions are limp. Add egg mixture and stir gently just until set but still moist. Spoon half the egg mixture into a baking dish (about 7"x11"). Spoon half the soup mixture over top, then sprinkle evenly with half the cheese. Repeat to form a second layer. Sprinkle top with paprika. If made ahead, cover and refrigerate as long as overnight. Place, uncovered, in a 300 degree oven; bake until hot and bubbly, about 35 minutes (about 1 hour if chilled).