1 1/2 c. cubed fully cooked ham
1/2 c. chopped onion
4 med. potatoes, peeled and thinly sliced
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/2 c. milk
1/4 c. fine dry bread crumbs
2 tbsp. snipped parsley
1 tbsp. butter, melted

Or can use cream of mushroom or celery soup.

In a 1 1/2 quart casserole, layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk and 1/4 teaspoon pepper. Pour over potatoes. Bake covered in a 350 degree oven about 1 hour or until potatoes are almost tender.

Mix crumbs, parsley and butter. Sprinkle on top of casserole. Bake uncovered for 15 minutes more. Let stand 10 minutes.