1 (10 oz.) pkg. broccoli or 1 lg. bunch fresh cleaned broccoli
6 hard boiled eggs
3/4 lb. ham, cubed
1 c. fresh mushrooms, sliced
1 med. onion, diced
1 1/2 c. milk
1 tsp. paprika
6 tbsp. butter
1 1/2 tbsp. flour
2 cubes chicken bouillon
1/2 c. Parmesan cheese

Cook and drain broccoli spears. Line the bottom of a shallow 2-quart casserole dish. Peel and slice the hard-boiled eggs and put them on top of the broccoli. Distribute the cubed ham evenly over the eggs. Saute the onion and mushrooms in 3 tablespoons butter and add to the eggs and broccoli, leaving the butter in the pan. Add 3 more tablespoons butter and the flour to the pan. Heat until bubbly, then add the chicken bouillon and milk. Heat until slightly thick. Stir in 1/4 cup Parmesan cheese. Pour over casserole. Sprinkle with paprika. Bake at 400 degrees for 30 to 40 minutes. Serves 4 to 6.