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Prep Time: 1440 Minutes Cook Time: 55 Minutes |
Ready In: 1495 Minutes Servings: 10 |
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Recipe by the Honourable Sam Johnson, U.S. Representative, Texas Ingredients:
36 eggs |
4 fluid ounces whole milk |
1/4 lb unsalted butter |
2 cans mushroom soup |
1 cup sour cream |
1/2 lb velveeta processed cheese |
4 fluid ounces sherry wine |
Directions:
1. Mix eggs and milk.
2. Scramble in 2 or 3 tablespoons of unsalted butter until soft.
3. Make certain they are barely cooked-soft.
4. Heat butter, mushroom soup, sour cream, and cheese.
5. Add sherry.
6. In a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce.
7. Cover and refrigerate for one day.
8. Cook for 45 minutes at 350°F.
9. Cover for first half of cooking time.
10. ***Additional instructions: Do not use low-fat items- they will not cook.
11. If the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.
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