1-1/2 c. cubed fully cooked ham
1/2 c. onion, chopped
4 medium potatoes, peeled and thinly sliced (4 cups)
1 can cream of mushroom soup (or cream of celery soup)
1/2 c. milk
1/4 tsp. black pepper
1/4 c. fine dry bread crumbs
2 tbsp. parsley
1 tbsp. butter, melted

In a 1-1/2 qt. casserole dish layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk and pepper. Pour over potatoes.

Bake uncovered at 350°F for about 1 hour or until potatoes are almost tender. Mix crumbs, parsley and butter. Sprinkle on top of casserole.

Bake, uncovered for 15 minutes or until potatoes are tender. Let stand 10 minutes before serving.