1 lb. bulk pork sausage, cooked & drained
3 c. chopped cooked ham
1 pkg. frozen potatoes O'Brien (thawed)
1 c. chopped celery
4 tbsp. butter, melted
8 hard cooked eggs, sliced
2 cans cream of mushroom soup, undiluted
1 c. Hellmann's mayonnaise
1 c. (4 oz.) grated cheddar cheese
3 tbsp. lemon juice
1 1/2 c. soft bread crumbs

Grease a 9 x 13 inch casserole (or spray with Pam). Combine first 5 ingredients, toss lightly. Pour into casserole and pat down lightly. Arrange hard cooked eggs evenly on top.

Combine soup, mayonnaise, cheese and lemon juice. Spoon on top of eggs. Sprinkle on bread crumbs. Bake in preheated 350 degree oven for 35-45 minutes until heated through and crumbs are lightly browned. 10-12 servings.

Note: Casserole may be assembled day ahead and heated before serving. Allow a little extra time for cooking.