Egg Casserole - cooking recipe

Ingredients

16 eggs, hard boiled, sliced
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup cheese, sharp, grated
1 lb mushroom
1 scallion, bunch, diced
1/2 cup sherry wine

Preparation

Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.) This has been served as Christmas Brunch in my family for many years.