4 c. sliced, cooked potatoes
1 c. shredded carrots
1 1/2 c. cubed ham
1/2 c. shredded cheese
1 c. cream of mushroom soup
1/4 c. milk
1 tbsp. minced onion
1 slice bread for crumbs
1 tbsp. melted butter

Layer half the potatoes and half the carrots in a 2 quart casserole. Stir together ham, mushroom soup, 1/2 cup cheese, milk and onion. Pour half the ham mixture over potatoes and carrots in the casserole. Repeat layers. Combine soft bread crumbs, 1/2 the cheese and butter. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 45 minutes.