4 c. sliced cooked potatoes
2 med. carrots, shredded (1 c.)
1 1/2 c. cubed fully cooked ham
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. shredded sharp cheese
1/4 c. milk
1 tbsp. minced onion
1/8 tsp. pepper
3/4 c. soft bread crumbs (1 slice)
1/2 c. shredded sharp cheese
1 tbsp. butter, melted

Layer half the potatoes and half the carrots in a 2 quart casserole. Stir together cubed ham, mushroom soup and 1/2 shredded cheese, milk, minced onion and pepper. Pour half the ham mixture over potatoes and carrots in casserole. Repeat layers.

Combine soft bread crumbs and 1/2 cup shredded cheese and melted butter. Sprinkle on top. Bake uncovered at 350 degrees until heated through 45 minutes. Serves 4 to 6.