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Egg-sausage Casserole

1 lb Bulk pork sausage
1/4 c Butter or margarine
1/4 c All-purpose flour
1/2 ts Salt
2 c Milk
4 Hard-cooked eggs, sliced
17 Whole kernel corn, drained
3/4 c Soft bread crumbs (1 slice)
1 tb Butter, melted


In a skillet cook sausage till browned; drain off fat. In a saucepan melt the 1/4 cup butter or margarine; stir in flour and salt. Add milk all at once. Cook and stir till mixture is thickened and bubbly. Cook and stir l to 2 minutes more. Stir in cooked sausage, sliced eggs, and drained corn. Pour mixture into a 1-1/2 quart casserole. Toss bread crumbs with melted butter or margarine; sprinkle atop casserole. Bake, uncovered, in a 350' oven for 30 minutes or till heated through.



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