Ham Potato Bake
|Canned sliced potatoes||32 Ounce, drained|
|Carrots||1 Cup (16 tbs), shredded (2 Units)|
|Fully cooked ham||1 1⁄2 Cup (24 tbs), cubed|
|Condensed cream of mushroom soup||10 3⁄4 Ounce|
|Shredded sharp process american cheese||1 Cup (16 tbs)|
|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 350Â°.
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 350Â° till heated through, about 45 minutes.
Serves 4 to 6.