1 dozen eggs, scrambled
4 tbsp. butter
1/4 c. milk
1 can cram of mushroom soup
1/4 c. cooking sherry
1 can sliced mushrooms
Grated cheddar cheese

In casserole dish, layer the eggs, soup, and other ingredients. Sprinkle with grated cheese and paprika.

Let stand in refrigerator about 8 hours. Bake at 250 degrees for 50 minutes. Serves 6.