Heat soup and sherry in small pan.
Toss cheeses together
Saute onions and mushrooms in butter.
Mix eggs with milk, dill, pepper & parsley.
Add eggs to onion mixture. Cook until set but still moist.
Layer in 9 x 13 pan: 1/2 egg, cheese, soup -- then repeat.
Bake at 300 until bubbly -- 35 minutes or as much as 1 hour if it has been chilled.
Can be made 1-2 days ahead and refrigerated.
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