Scrambled Egg Casserole - cooking recipe

Ingredients

18 eggs
1 cup cream, plus
2 tablespoons cream
3 tablespoons butter (for frying)
1 (10 ounce) can cream of mushroom soup
1 1/4 cups shredded cheese
4 slices bacon, crumbled
salt
pepper

Preparation

Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
Bake at 250* for 30 minutes.
Note: Can be refrigerated overnight, then baked 45-60 minutes.