36 eggs
1/2 c. milk
2 cans cream of mushroom soup
1/2 c. sherry
1/2 lb. Cheddar cheese, shredded

Mix together eggs and milk and scramble in butter in a large skillet. Empty scrambled eggs into a greased 9x13 inch baking dish.

Combine soup with sherry and pour over eggs. Sprinkle with Cheddar cheese. Allow to stand overnight in refrigerator. Remove 1 hour before serving and bake at 250 degrees for 50 minutes. Do not overcook. Serves 16.