Night Before Scrambled Eggs - cooking recipe

Ingredients

3 doz. eggs, mixed with 1/4 c. milk
1 pkg. chipped beef
2 cans mushroom soup
1 lb. mushrooms or 2 to 3 (10 1/2 oz.) cans mushrooms
1/4 lb. Velveeta cheese, grated
salt and pepper to taste
paprika (for topping)

Preparation

Beat 1/2 of the eggs at a time and scramble until soft stage. Put all eggs together.
Heat 2 cans mushroom soup, mushrooms and cheese until cheese is melted.
Put eggs into 9 x 13-inch pan; cover with soup mixture.
Sprinkle with paprika and refrigerate overnight.
One hour before serving, remove from refrigerator. Bake, covered, at 250\u00b0 for 40 minutes and uncovered for 10 minutes.
Serves 18 to 20.