Day after Easter Scallop

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Makes: 4 Servings

3/4 cup buttered fine breadcrumbs
3/4 to 1 cup cooked ham (or other meat)
2 hard-cooked eggs, chopped
            2 cups Béchamel Sauce

Grease a 1-1/2 quart casserole dish and sprinkle with 1/3 of the crumbs. Cover with half the eggs, half the sauce, and half the meat. Repeat layers, finishing off with crumbs. Bake at 375° F. for 15-20 minutes until heated through and crumbs are browned. If desired, add leftover cooked potatoes or peas and a bit more sauce to the mixture for a heartier supper.

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