Egg Casserole

• 36 eggs
• 4 fluid ounces whole milk
• 14 lb unsalted butter
• 2 cans mushroom soup
• 1 cup sour cream
• 12 lb velveeta processed cheese
• 4 fluid ounces sherry wine

1. Mix eggs and milk.
2. Scramble in 2 or 3 tablespoons of unsalted butter until soft.
3. Make certain they are barely cooked--soft.
4. Heat butter, mushroom soup, sour cream, and cheese.
5. Add sherry.
6. In a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce.
7. Cover and refrigerate for one day.
8. Cook for 45 minutes at 350F.
9. Cover for first half of cooking time.
10. ***Additional instructions: Do not use low-fat items-- they will not cook.
11. If the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.

eggs, fluid, butter, mushroom soup, sour cream, cheese, fluid ounces sherry wine

Taken from www.food.com/recipe/egg-casserole-28313 (may not work)