2 cups leftover ham, cut into bite size pieces (or 1 ham steak)
4 large potatoes, peeled and sliced thin
1 (10 oz.) can cream of mushroom soup
1 can milk (use empty soup can)
pepper
cracker crumbs
butter

Spread diced ham to cover the bottom of greased casserole dish. Put potato slices on top of ham to cover the dish. Mix soup with 1 can of milk and pour over top of potatoes. Add more milk if necessary to cover the potatoes. Shake pepper on top and cover with cracker crumbs. Dot with butter and bake at 350°F for an hour or until the potatoes are tender and the sauce has thickened.

This will feed 4.

Submitted by: Plain Jane