4 hard-cooked eggs
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
Dash of pepper
2 c. milk
1 lb. pork sausage, cooked and drained
1 can whole kernel corn
1/2 c. bread crumbs

Arrange half of eggs sliced, in casserole dish, about 2 quart size. Melt butter; mix flour, salt, and pepper. Add milk all at once. Cook and stir until thickened. Stir in cooked sausage and corn. Pour over sliced eggs.