Day After Easter Scalloped Ham and Pots D-V-O

• 34 cup buttered fine breadcrumbs
• 34-1 cup cooked ham (or other meat)
• 2 hard-boiled eggs, chopped
• 2 cups bechamel sauce
• 2 cups cooked potatoes (optional)

1. Set oven to 375F.
2. Grease a 1-1/2 quart casserole dish and sprinkle with 1/3 of the crumbs.
3. Cover with half the eggs, half the sauce, and half the meat.
4. Repeat layers, finishing off with crumbs.
5. Bake for 15-20 minutes until heated through and crumbs are browned.
6. If desired, add leftover cooked potatoes or peas and a bit more sauce to the mixture for a heartier supper.
7. BECHAMEL SAUCE:.
8. This is nothing but a glorified white sauce.
9. For 2 cups use 4 Tbs butter, melt in saucepan.
10. Add 4 Tbs flour and mix as roux.
11. Off heat, add 2 cups milk, stirring with whisk to keep from lumping.
12. Put back on heat, med-low, and cook til thickened.

breadcrumbs, ham, eggs, bechamel sauce, potatoes

Taken from www.food.com/recipe/day-after-easter-scalloped-ham-and-pots-d-v-o-167165 (may not work)