Scrambled Egg Casserole - cooking recipe

Ingredients

18 eggs
1 c. plus 2 Tbsp. half and half
3 Tbsp. butter or margarine
1 (10 1/2 oz.) can cream of mushroom soup
2 cans or jars (3 oz. each) sliced mushrooms, drained
5 oz. (about 1 1/4 c.) shredded sharp Cheddar cheese
3 to 4 slices bacon, fried crisp and crumbled

Preparation

Beat eggs and half and half together.
Scramble over medium heat in butter in large skillet.
Put scrambled eggs in 3-quart shallow casserole, which has been sprayed with nonstick coating (Pam).