Egg Casserole

Recipe by the Honourable Sam Johnson, U.S. Representative, Texas

• Ready In: 24 hrs 55 mins
• Serves: 8-10

Ingredients

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

Directions

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 350°F.
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.