Vegetable And Ham Casserole
|Potatoes||2 Large, peeled and thinly sliced|
|Onion||1 Medium, thinly sliced|
|Carrots||3 , scraped and sliced|
|Chopped cooked ham||2 Cup (32 tbs)|
|Canned cream of celery soup||10 3⁄4 Ounce, undiluted (1 can)|
|Milk||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1 Dash|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Layer half each of potatoes, onion, carrots, and ham in a greased 2-quart baking dish.
Combine soup, milk, and pepper.
Pour half of sauce over vegetable mixture in dish.
Layer remaining vegetables and ham over sauce; top with remaining sauce.
Cover and bake at 375°F for 1 hour.
Remove cover, and sprinkle with Parmesan cheese; bake an additional 10 minutes.