Eggs Imperial - cooking recipe

Ingredients

2 cans cream of chicken soup
1/4 c. sherry
3/4 lb. Romano cheese
1/2 lb. mushrooms (or use canned and omit butter)
1/4 lb. butter
12 soft scrambled eggs

Preparation

Mix soup and sherry.
Saute butter and mushrooms until brown. In large casserole dish, layer 3/4 of cream sauce, 1/2 of the cheese, add mushrooms and eggs, remaining sauce and then top with remaining cheese. Place under broiler until golden brown and bubbly.
If made ahead of time, refrigerate.
Then bake in preheated oven (350\u00b0) about 30 to 40 minutes.
Great for a brunch.