Country Casserole


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                                                                PAGE 27

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COUNTRY CASSEROLE

Submitted by two people

                     Mrs. Frances Moorman from Louisiana 

                                and

                  Mrs. Bobbye Wooleyhan from Maryland

2-3 cups diced cooked or canned ham

6 hard-cooked eggs, sliced

1 ( 6 oz) can mushrooms crowns, drained

1 can cream of celery soup

1/2 cup milk

2 cup grated American cheese

2 teaspoon Worcestershire sauce

5-6 drops Tabasco sauce

3/4 cup dry medium bread crumbs

3 Tablespoons melted butter or margarine

  In a2-quart casserole alternate layers of ham, egg and mushrooms, starting and ending with ham. Combine soup and milk; add cheese , Worcestershire sauce and Tabasco. Heat , stirring until cheese melts; pour over casserole. Mix crumbs and butter; sprinkle over top. Bake at 375 F. degrees for 25 minutes.

YIELD:  6 Servings

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