Nancy'S Make Ahead Layered Mushroom And Eggs

• 1 can cream of mushroom soup
• 3 Tbsp. sherry or milk
• 1 1/2 c. shredded cheddar cheese
• 1 1/2 c. shredded jack cheese
• 18 eggs
• 2 Tbsp. milk
• 1 tsp. parsley flakes
• 1/2 tsp. dill weed
• 1/8 tsp. pepper
• 4 Tbsp. butter
• 1/4 lb. mushrooms, sliced
• 1/4 c. chopped green onion
• paprika

1. In pan stir soup and sherry or milk until hot and smooth. Set aside.
2. In bowl toss cheese, set aside.
3. Beat together eggs, soup mixture,
4. parsley, dill, and pepper.
5. Set aside.
6. In large fry pan melt butter; add mushrooms, onion, and cook until onion is limp. Add egg mixture; cook until eggs are softly set.
7. Spoon half egg mixture into 9 x 13 inch greased pan, spoon half mushroom mixture, and then sprinkle evenly with 1/2 of cheeses.
8. Repeat.
9. Top with paprika.
10. Bake uncovered at 300u0b0 for 30-35 minutes.
11. 1 hour if refrigerated.

cream of mushroom soup, sherry, cheddar cheese, jack cheese, eggs, milk, parsley flakes, dill weed, pepper, butter, mushrooms, green onion, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100899 (may not work)