Casserole for a Summer Meal

For a summer luncheon

Cut four hard-cooked eggs in quarters and place in a well-greased casserole dish. To 2 cups of medium-thickness white sauce, add a tin of luncheon loaf, chopped parsley, a little salt and grated onion. Sprinkle buttered crumbs over the top and bake in a moderate oven for 20 minutes. Serve with baked tomato halves.