CREAM SAUCE:

4 strips bacon, diced
1/2 lb. chipped beef, coarsely shredded
1/4 c. butter
2 (4 oz.) cans sliced mushrooms, drained
1/2 c. flour
Pepper to taste
1 (13 oz.) can Pet evaporated milk
1 1/2 c. water

To prepare: Saute diced bacon. Remove from heat and add beef, butter and mushrooms. Sprinkle flour and pepper over bacon, beef, mushroom mixture. Gradually stir in evaporated milk and water. Cook over low heat until thickened and smooth, stirring constantly. Set aside.

EGGS:

16 eggs
1/4 tsp. salt
Pepper to taste
1/2 c. Pet evaporated milk
1/2 c. water
1 (4 oz.) can sliced mushrooms, drained
1/4 c. butter

To prepare: Beat eggs. Add salt, pepper, evaporated milk, water, mushrooms. Pour into heated large skillet with melted butter. Scramble to a moist consistency.

In large 9x13 inch casserole, make 4 layers, alternating eggs, then cream sauce, eggs, cream sauce. Bake at 275 degrees for 1 hour or until middle is slightly firm. Serves 12.