Shelly's Recipe

CLASSIC CAMBELLED EGGS

Category: Breakfast Casseroles

1 can cream of chicken soup or mushroom soup
2 dozen eggs, beaten
1 cup milk
1/2 cup sherry
2 cups sliced mushrooms
1 lb cooked and crumbled sausage or bacon or chopped ham
Pepper
1/2 cup butter
1 cup shredded cheese
Chopped parsley or chives, for garnish

Beat eggs with 1/2 cup milk and pepper. In a skillet over low heat, melt butter and scramble egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom.

Combine soup, sherry and remaining milk in saucepan; heat until just warm. Butter a 3 quart casserole and alternate layers of eggs, soup mixture, mushrooms, optional meat and cheese, ending with cheese. Cover and bake at 350 for 30-40 minutes or until just bubbling. Garnish. Serves 10-12