Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Hard-cooked eggs |
| 1 cup | Milk |
| 2 cups | Fine bread crumbs |
| ¼ cup | Butter or margarine |
| 2 cups | Cooked ham -- chop fine |
| ¾ cup | Cracker crumbs -- lightly |
| \N \N | Crus |
| 10 ounces | Can cream of mushroom soup |
Cover the bottom of a 2-qt casserole with half the egg slices. Toss together the ham and bread crumbs until well blended. Place half this mixture over the egg slices. Mix the soup and milk together until smooth.
Pour half of this mixture over the ham. Repeat using the rest of the eggs, ham mixture and soup. Melt the butter and add the cracker crumbs. Stir the crumbs. Stir the crumbs until they are evenly browned and golden. Sprinkle the hot butered crumbs over the top of the casserole. Bake at 350~ for 30 minutes or until golden brown, or microwave on high for 6 minutes, turning ¼ turn over 2 minutes.
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