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Vermont Pumpkin Casserole

4 cups mashed or pureed pumpkin
1 cup béchamel or thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter

1. Preheat oven to 350*F (175*C).
2. Mix together thoroughly the pumpkin, cream sauce, ham and 1 cup of the cheese. Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter. Bake 30 minutes.

Serves 4.

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