1 doz. eggs, lightly beaten
1 can creamed mushroom soup
1 c. mushrooms, sliced (canned or fresh), sauteed
1 c. Cheddar cheese, grated
1/4 c. sherry

Mix all ingredients minus 1/2 cup of the cheese. Pour into 9 x 12 inch casserole, top with the other 1/2 cup of cheese. Let stand overnight in refrigerator. Bake the next day for 30 minutes at 325 degrees. Serves 6 to 8.