4 c. peeled & sliced potatoes
1/2 tsp. salt
Dash of pepper
2 T. flour
1 T. butter
1 (10 oz.) can cream of mushroom soup
2 c. diced, fully-cooked ham
Milk
Place 1/2 of potatoes and 1/2 of ham in greased 1 1/2-quart casserole. Sprinkle with salt, pepper and flour; dot with butter. Place other 1/2 of potatoes and ham on top. Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover and bake at 350° for 30 minutes. Uncover, and bake 45 minutes longer.
Michelle Larson