SCRAMBLED EGG CASSEROLE

SCRAMBLED EGG CASSEROLE 1 doz. eggs, scrambled as you normally would 1 can cream of mushroom soup, undiluted 1/4 c. milk 6 to 8 oz. sharp Cheddar cheese, shredded 1 lb. bacon, sausage, or ham Cook the bacon, sausage, or ham. Combine the cooked meat with the scrambled eggs. Spread into a greased 13 x 9 inch baking dish. Mix the milk with the mushroom soup and fold mixture into the egg mixture. Top with the shredded cheese. Cover with aluminum foil. Bake at 350 degrees until hot (about 20 minutes). May be prepared the night before and baked when ready to use. Allow a little extra time for baking since it will be cold. Do not preheat oven when removing from refrigerator. Put in cold oven and turn to correct oven temperature.