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DEVILED EGG CASSEROLE 
12 hard boiled eggs, peeled
1 lb. mushrooms, sliced and sauteed
1 tsp. salt
1/4 tsp. pepper
1/4 c. grated Cheddar cheese
1 sm. can deviled ham
3 c. white sauce
1 c. buttered crumbs

Cut eggs in half lengthwise. Remove yolks and rub through a sieve or mash thoroughly. To yolks, add deviled ham, a few finely chopped mushrooms, and enough white sauce to hold mixture together. Refill egg whites with yolk mixture. Place egg halves, filled side up, in buttered 13 x 9 inch casserole, and cover with remaining sauce and mushrooms. Add layer of grated cheese and top with buttered crumbs. Bake at 325 degrees about 20 minutes or until heated through and lightly browned.

Good for brunch or "special" breakfast. Ham pieces may be added to sauce for a more hearty breakfast. Serve with fresh fruit and corn bread muffins. Serves 10.

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