1 can (10 1/2 oz.) cream of celery or mushroom soup
1/2 to 3/4 c. milk
Dash of pepper
4 c. thinly sliced potatoes
1 1/2 c. diced cooked ham
1 med. onion, sliced
1 tbsp. butter
Canned French fried onion rings

Combine soup, milk and pepper. In buttered 2 quart casserole, arrange layers of potatoes, ham, onion and soup sauce. Be sure ham is covered to prevent drying. Dot top with butter. Cover.

Bake in 375 degree oven for 1 hour. Uncover; sprinkle with canned onion rings. Bake 10 to 15 minutes more or until potatoes are done. 4 to 6 servings.