8 cups thinly sliced and peeled russet potatoes
2 (10 oz. ea.) cans cream of mushroom soup
1 cup milk
1 ham steak (1/2-inch thick), diced
1 large onion, diced
8 to 12 large fresh mushrooms, thinly sliced, sautéed
1 small Cubanelle pepper, diced, sautéed
chopped garlic, to taste
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can French green beans, drained
2 tbsp. butter
1 1/2 cups shredded cheddar cheese
1 1/2 cups seasoned bread crumbs
1 cup onion ring snacks, chopped (I use Funyuns)
3/4 cup Parmesan cheese
blue cheese sprinkles (optional)
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Old Bay seasoning, to taste

Combine soups, milk, ham steak, onions, mushrooms, pepper, garlic, corn, green beans, seasoning and 2 tablespoons butter. Lightly coat casserole dish or lasagna pan with olive oil and Pam spray.

Drizzle soup mixture at bottom (thin coating).

Arrange potatoes in a single layer at bottom of dish. Drizzle soup mixture over top.

Sprinkle thin layer bread crumbs, chopped onion rings, and Parmesan cheese (combined) mixture.

Add thin layer cheddar cheese.

Continue to layer in this manner until all ingredients are used up.

Finishing the top of the platter with bread crumb mixture (1st) and cheddar cheese (2nd)

Optional, add blue cheese sprinkles for sharp snappy flavor!!!

Additional sea salt and pepper if desired.

Bake at 375°F for approximately 1 hour or until potatoes reach desired texture (covered with light coated foil).

For a crispy top layer, uncover for an additional 15 minutes at 425°F.

Submitted by: Gary J. Hubbell