Country Casserole © 1967

2 to 3 cups diced cooked or canned ham
6 hard-cooked eggs, sliced
1 6-ounce can (1 1/3 cups) mushroom crowns, drained
• • •
1 can condensed cream of celery soup
1/2 cup milk
2 cups grated sharp process American cheese
2 teaspoons Worcestershire sauce
5 to 6 drops Tabasco
• • •

3/4 cup dry medium bread crumbs
3 tablespoons melted butter or margarine

In 2-quart casserole, alternate layers of ham, egg, and mushrooms, starting and ending with ham. Combine soup and milk; add cheese, Worcestershire, and Tabasco. Heat, stirring till cheese is melted; pour over layers in casserole. Mix crumbs and butter; sprinkle over top. Bake uncovered in moderate oven (375º) about 25 minutes, or till heated through and crumbs are golden. If desired, trim with additional egg slices and sprigs of parsley. Makes 6 servings.