Mix together eggs and milk and scramble in butter in large skillet. Empty eggs into a greased 9" x 13-inch pan. Combine soup with sherry and pour over eggs. Sprinkle with cheddar cheese. Let stand overnight in refrigerator.

 

Remove 1 hour before baking; bake at 250 degrees F for 50 minutes. Do not overcook.

 

Yield: 16 servings.