Deviled Egg Casserole - cooking recipe

Ingredients

12 hard-cooked eggs, deviled (recipe follows)
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
1 can cream of mushroom soup
1 Tbsp. lemon juice
2 c. diced, cooked ham (3/4 lb.)
1/4 lb. fresh mushrooms, sliced and browned light in butter
chopped parsley

Preparation

In a 7 1/2 x 11 1/2-inch casserole arrange deviled egg halves, filled side up.
In medium saucepan, melt butter; stir in flour. Add milk.
Cook and stir until thick and smooth.
Add soup and blend.
Stir in lemon juice, ham and mushrooms.
Pour over deviled eggs.
Sprinkle with chopped parsley.
Bake for 20 minutes or until bubbly hot at 325\u00b0.