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Sausage and Egg Casserole

4 Hard cooked eggs
4 tb Butter, melted
1/4 c Sifted flour
1/2 ts Salt
ds Pepper
2 c Milk
1 lb Pork sausage, cook and drain
2 c Whole kernal corn, drain
1 c Soft bread crumbs


Slice 2 of the eggs into 1 1/4 quart casserole. In a saucepan, blend butter, flour, salt and pepper. Add milk all at once. Cook, stirring constantly, till mixture is boiling and thickened. Stir in sausage and corn. Pour over sliced eggs. Slice remaining 2 eggs; arrange over top of sausage mixture. Sprinkle with bread crumbs. Bake 20 to 25 minutes at 375 degrees.




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