Jerri has been making this hot dish (casserole) almost since we were married. Unlike many hot dishes, this one uses corn and bread crumbs rather than rice or pasta to make a pound of meat stretch to serve a family. Made with hot pork sausage and a can of any "store brand" corn, it is delicious.

INGREDIENTS:

1 lb. bulk pork sausage
4 hard-boiled eggs
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
dash of white or black pepper to taste
2 cups milk
1 can of whole kernel corn (about 2 cups)
1 cup soft bread crumbs

PROCEDURE:

Cook the sausage slowly in a skillet or sauce pan, breaking it into pieces, until it is done. Drain thoroughly and set aside on a paper towel. Slice 2 of the hard-boiled eggs and spread them on the bottom of a 1 1/2 or 2 quart casserole. Melt the butter or margarine in the skillet or saucepan after draining the fat from the sausage, blend in the flour, salt and pepper and stir until the mixture bubbles and cooks for about a minute. Add the milk and cook, stirring continuously, until the mixture thickens and bubbles. Stir the sausage and corn into the sauce and pour over the eggs. Slice the remaining eggs and arrange them over the mixture. Sprinkle with the bread crumbs. Bake uncovered at 375 degrees for 30 minutes until heated through. Serves 4 to 6.

I do not normally recommend transfats, such as those found in margarine, but if you want to live dangerously it is your choice. Moreover, Jerri often uses margarine for this recipe, and we are still enjoying it. Jerri says that she sometimes uses a 12 ounce package of lean sausage instead of a pound of bulk sausage. Believe me, it still tastes good.