6 hard boiled eggs
1/2 lb. boiled ham, sliced
1 1/2 c. corn niblets
1 can cream of mushroom soup
1/3 c. milk
1 c. soft bread crumbs
Butter

Slice eggs; place half of eggs and ham in bottom of casserole. Add half of corn; cover with half of soup and milk. Add remaining eggs, ham, corn, and soup. Top with crumbs and dot with butter. Bake at 400 degrees for 15 minutes. Yield: 4 servings.