3 doz. eggs (beaten)
2 cans mushroom soup
8 oz. sliced mushrooms
1/2 c. milk
1/3 c. sherry
1/2 lb. sharp Cheddar cheese
1 stick butter
Dash garlic powder

Beat eggs well, soft scramble eggs in butter. Mix soup, mushrooms, milk and sherry. In 3 quart casserole, layer 1/2 eggs, 1/2 sauce and 1/2 cheese. Then repeat. Refrigerate overnight. Bake at 350 degrees for 30 minutes. Great for Easter brunch. Serves 20.