Brunch Bunch Casserole

Ingredients

• Soup Mix
• 1 can(s) mushroom soup (undiluted)
• 1/4 cup(s) sherry
• Cheese
• 3/4 pound(s) shredded jack & 3/4 lb. cheddar cheese
• Egg mix
• 18 eggs, slightly beaten
• 2 tablespoon(s) milk
• 1/2 teaspoon(s) dill
• 1/4 teaspoon(s) pepper
• parsley
• 1/4 cup(s) sliced green onions.
• 1/4 cup(s) butter.
• 1/4 pound(s) sliced mushrooms

Preparation

1. Heat soup and sherry in small pan.


2. Toss cheeses together


3. Saute onions and mushrooms in butter.


4. Mix eggs with milk, dill, pepper & parsley.
5. Add eggs to onion mixture. Cook until set but still moist.


6. Layer in 9 x 13 pan: 1/2 egg, cheese, soup -- then repeat.


7. Bake at 300 until bubbly -- 35 minutes or as much as 1 hour if it has been chilled.


8. Can be made 1-2 days ahead and refrigerated.