Instructions: Beat eggs with 1/2 cup milk. Scramble eggs lightly in melted butter in large frying pan over medium heat, stirring very little and cooking until just done and still very moist. Combine condensed soup, sherry, and remaining 1/2 cup milk in saucepan; heat until just warm. Butter an oven-proof 3-quart casserole with butter wrapper and alternate layers of eggs, soup mixture, mushrooms, and cheese, ending with cheese. Cover with
lid or foil. Heat in 350 degree oven 30-40 minutes until just bubbling.

Serves 10-12.

Note: This can be made ahead and refrigerated. Feel free to experiment with additions: chopped scallions, more mushrooms, diced ham or fajitas with salsa, shrimp, crawfish - everything seems to work.

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