Ham Potato Bake
|Canned sliced potatoes||32 Ounce|
|Carrots||2 Medium, shredded|
|Cubed fully cooked ham||1 1⁄2 Cup (24 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 can)|
|Shredded sharp process american cheese||4 Ounce (1 cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Preheat oven to 350°.
Place half the potatoes and half the carrots in 2-quart casserole.
Combine ham, soup, 1/2 cup of the cheese, milk, onion, and pepper.
Pour half of the soup mixture over the potatoes.
Combine crumbs, remaining cheese, and butter; sprinkle over the casserole.
Bake at 350° till heated through, about 45 minutes.