Ham Potato Bake
- 2 x 16oz can sliced potatoes, or leftover potatoes, sliced
- 1 cup carrots, shredded
- 1 1/2 cups cubed fully-cooked ham
- 10oz can condensed cream of mushroom soup
- 1 cup sharp cheddar cheese, grated
- 1/4 cup milk
- 1 tablespoon minced onion
- 1/8 teaspoon pepper
- 1 cup soft bread crumbs
- 1 tablespoon melted butter
Place half the potatoes and half the carrots in a two quart casserole.
Combine halm, soup, 1/2 cup cheese, milk, onion, and pepper.
Poor half of the soup mixture over the potatoes. Repeat layers.
Combine crumbs, remaining cheese and butter. Sprinkle over the casserole.
Bake at 350ºF until heated through, about 45 minutes.