Scrambled Eggs

I think of this as being Aunt Jeanne's egg recipe.  Seems like she started bringing
it on Easter and we all have followed her lead.

2 doz eggs
1/2 c butter
1/2 cup milk
1 ts salt
1/4 ts pepper
2 can mushroom soup
1/2 c cream sherry(optional)
1 lg can sliced mushrooms
8 oz grated cheese

Scramble eggs with butter, milk and seasoning. (Yes this means to cook them)
mix soup, sherry and mushrooms. (I use milk instead of sherry)
In 9 x 13 inch pan layer eggs, soup mixture, then cheese.
Make at least 2 layers ending with cheese.
refrigerate at least 8 hrs. or overnight.
Set out 30 min. before cooking.
Bake 50 min. at 300.
serves 10 -12