1 lb. bulk pork sausage
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk
4 hard cooked eggs
1 (17 oz.) can whole corn, drain
3/4 c. soft bread crumbs
1 tbsp. butter, melted

In a skillet, cook sausage until browned; drain off fat. In a saucepan, melt butter; stir in flour and salt. Add milk all at once. Cook and stir until mixture is thick and bubbly, cook 1 minute more. Stir in sausage, egg and corn. Pour into 1 1/2 quart casserole. Toss bread with melted butter. Sprinkle over top. Bake uncovered at 350 degrees for 30 minutes, or until heated through.